Description
This baked rice with radicchio is creamy and tender in the middle, with a golden pecorino crust and crispy edges that are worth fighting over! The slight bitterness of the radicchio balances the richness of the cheese. Partially cooking the rice on the stovetop before finishing it in the oven gives you the best of both worlds: creamy rice underneath and those irresistible golden bits on top.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 medium head radicchio (about 10–12 ounces / 280–340 g), cored and thinly sliced
- 1½ cups (300 g) Arborio or Carnaroli rice
- ½ cup dry white wine
- About 4 cups unsalted vegetable or chicken broth, kept hot, plus more as needed
- 2 tablespoons unsalted butter, plus more for the baking dish
- ¾ cup freshly grated Parmigiano-Reggiano
- ⅓ cup finely grated Pecorino Romano or aged Pecorino Toscano
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 425°F (220°C). Generously butter a shallow baking dish, approximately 9 × 13 inches. An oval, rectangular, or round baking dish will work. The goal is to spread the rice in a relatively shallow layer, so you get plenty of golden, crispy edges.
- Heat 2 tablespoons of the olive oil in a wide saucepan over medium heat. Add the onion and a small pinch of salt. Cook until softened, about 5 minutes. Add the radicchio and cook for another 6–8 minutes, stirring occasionally, until wilted and most of its moisture has evaporated.
- Stir the rice into the radicchio mixture and cook for about 2 minutes. Add the white wine and stir until nearly absorbed.
- Add the hot broth a ladleful at a time, stirring frequently and allowing each addition to mostly absorb before adding more. Continue for about 12-14 minutes, until the grains are beginning to soften but are still distinctly firm in the center. You may not need all the broth. I usually have about ½ cup left.
- Remove the pan from the heat and stir in the butter and Parmigiano-Reggiano. Season with freshly ground black pepper. Taste before adding more salt, as the pecorino topping will add saltiness. The rice should still be quite moist and creamy. If it looks stiff, stir in another splash of hot broth. It needs enough moisture to finish cooking in the oven.
- Spread the rice evenly in the prepared baking dish. Scatter the grated pecorino over the top and drizzle with the remaining tablespoon of olive oil.
- Bake uncovered for 15–20 minutes, until the rice is tender, the edges are sizzling, and the top is golden. For a little extra color, place under the broiler for 1-2 minutes, watching carefully.
- Let the rice rest for about 5 minutes before serving. And be sure to scrape up those golden, crispy corners with every spoonful!
Notes
The rice: Use Arborio or Carnaroli rice for the best results. Both release starch as they cook, giving the dish its creamy texture. Carnaroli holds its shape especially well, making it a great choice for this recipe.
The radicchio: Don’t worry if the raw radicchio tastes quite bitter. Its bitterness mellows as it cooks, leaving just enough to balance the richness of the cheese.
The baking dish: Use a shallow baking dish approximately 9 × 13 inches. Oval or rectangular both work beautifully. I used an enameled cast-iron Staub baker, but ceramic will also work. The key is to spread the rice in a relatively shallow layer so you get plenty of those delicious crispy edges. Baking times may vary slightly depending on the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Cuisine: Italian