Radicchio Rosso di Treviso / Tardivo
Radicchio Rosso di Treviso – or Tardivo – is an Italian heirloom belonging to the Asteraceae family. The name translates to ‘late’ or ‘tardy’ and is a type of Treviso grown as a late harvest crop. This vegetable has tightly clustered bunches of long and slender leaves and is part of the radicchio family. Treviso or Tardivo is crisp, succulent, and chewy. The leaves are edible cooked or raw and have a slightly bittersweet, earthy, and vegetal taste. The nutritional composition of tardivo is quite vast and falls in line with other bitter vegetables and their purification/detoxification effects. This bitter vegetable contains calcium and iron, both of which are great for our bone metabolism as well as lowering and maintaining healthy blood pressure levels. Tardivo is a great source of potassium, which balances fluid levels within the body, Vitamin K that aids in wound healing, Vitamin A to help maintain glowing skin and organ functioning, and copper to help develop connective tissues. The leaves are also a great source of fiber which aids in regulating our digestive tract. The red pigment found in Tardivo is from the antioxidant anthocyanin and help protect the body against free radicals and oxidative stress. Like I said, vast nutritional composition! Let’s take this lettuce into the kitchen and make some risotto.
Risotto with Radicchio Tardivo
Yield: 4 Servings
8 cups good quality vegetable broth
¼ cup extra virgin olive oil
1 medium onion, minced
1 each shallot, peeled and minced
2 each garlic cloves, minced
4 heads radicchio Tardivo, washed and roughly chopped in bite sized pieces
2 ½ cups arborio rice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons Miyoko’s butter
½ cup vegan grated parmesan
Directions:
1. Add the vegetable broth to a saucepan and heat over medium low heat until hot. Cover and turn off heat.
2. In a large sauté pan over medium heat, add the olive oil. Once hot, add the minced onion and shallot and sauté, stirring frequently for 3 to 4 minutes or until softened and translucent. Stir in the garlic.
3. Add the radicchio and cook for 2 to 3 minutes, stirring frequently, until softened.
4. Add in the rice and stir to coat with the olive oil, continue stirring for 2 minutes or until lightly toasted.
5. Add 2 ladlefuls of broth, about 1 ½ to 2 cups and stirring constantly in figure eight movements, cook until the liquid is absorbed. Add 2 more ladles of broth and stir until the liquid is again absorbed. Repeat until all the broth is absorbed and the rice is cooked. This takes about 45 minutes of stirring.
6. Season with salt and pepper and turn off the heat.
7. Add the lemon zest, lemon juice, Miyoko’s butter, and parmesan, stir to incorporate. Cover the pan with a tight-fitting lid and allow to steam for 5 minutes.
8. Serve hot.
