Recipe for: Risotto with radicchio, rhubarb, and roasted sunflower seeds - photo 1
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Recipe for: Risotto with radicchio, rhubarb, and roasted sunflower seeds

Pikantne Italian Cuisine Main dishes 75 min Medium 3 wyświetleń ~51.52 PLN * - (0)
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Description

Aromatic risotto with radicchio, tangy-sweet rhubarb, and crunchy roasted sunflower seeds is an Italian-Polish combination: creamy arborio rice, slightly bitter radicchio, and seasonal rhubarb create a contrast of flavors and textures. The dish is warming, perfect for the cooler days of spring; rhubarb brings a fresh acidity, parmesan and butter add smoothness, and roasted sunflower seeds provide a pleasant crunch. Serve immediately after preparation, with a glass of white wine; it pairs well as a main dish or an impressive appetizer for dinner.

Ingredients Used

Ingredients (16)

Servings:
4
  • Arborio rice 320 g
  • Vegetable broth 1200 ml
  • Radicchio 300 g
  • Rhubarb 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Dry white wine 150 ml
  • Butter 40 g
  • Olive oil 30 ml
  • Parmesan cheese 80 g
  • Sunflower seeds 80 g
  • Sugar 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • 30% heavy cream 50 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~51.52 PLN (12.88 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: pour the broth into a medium saucepan and set it over low heat to warm up (it should only be lightly steaming). Trim the thick ends off the radicchio, separate the leaves, and cut them into strips about 1 cm wide. Wash the rhubarb, peel off the tough skin if necessary, and cut it into cubes of 1-1.5 cm. Peel and finely chop the onion. Peel the garlic and chop it very finely or press it through a garlic press.

Ingredients: Vegetable broth, Radicchio, Rhubarb, Onion, Garlic
Use a large cutting board and a sharp kitchen knife. Keep the broth hot — cold will stop the rice from cooking. When cutting rhubarb, wear gloves if it irritates your skin.

Toasting sunflower seeds

2

Pour the sunflower seeds into a dry pan (preferably non-stick or cast iron) and toast over medium heat for 3-5 minutes, shaking the pan frequently or stirring with a wooden spoon, until the seeds start to sizzle lightly and turn golden brown. Transfer immediately to a plate to prevent them from browning too much.

Ingredients: sunflower seeds, Salt
Use a flat pan with a diameter of 24-28 cm. Toasting happens quickly — do not leave it unattended, as it can easily burn. Additionally, you can add a pinch of salt after cooling.

Preparing rhubarb

3

In a medium skillet, heat 10 g of butter and 1 tablespoon of olive oil. Add the chopped rhubarb and sugar. Sauté over medium heat for 5-7 minutes, stirring every 30 seconds, until the rhubarb softens but retains its shape. Remove from heat and set aside — it should be soft-tart, not mushy.

Ingredients: Rhubarb, Sugar, Butter, Olive oil
Use a non-stick frying pan. If the rhubarb starts to break down, shorten the cooking time and remove it earlier. Additionally, you can add a bit of lemon zest for freshness.

Risotto

4

In a large, wide skillet or heavy-bottomed pot, heat 1 tablespoon of olive oil and 10 g of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until the onion becomes translucent and slightly glassy, but does not brown. Add the garlic and sauté for another 30 seconds, stirring.

Ingredients: Olive oil, Butter, Onion, Garlic
Use a saucepan with a diameter of 24-26 cm with a thick bottom; stir with a wooden spoon. Do not let the onion burn — lower the heat if it starts to brown.
5

Pour the arborio rice into the pot and stir for 1.5-2 minutes, until each grain is coated in fat and the edges of the grains become slightly translucent. This is called tostatura — it helps to seal the starch in the grain, which later gives a creamy texture.

Ingredients: Arborio rice
Use a wooden spoon. Do not add the broth right away; the rice should sizzle slightly and smell nutty, but not burnt.
6

Pour in the white wine and stir vigorously until the alcohol evaporates and the liquid is absorbed by the rice (about 2-3 minutes). Then add the hot broth one ladle at a time (about 100-150 ml at a time), adding the next ladle only when the previous one is almost fully absorbed. Stir frequently (every 30-45 seconds) vigorously for 18-20 minutes.

Ingredients: Vegetable broth
Keep the broth hot, as cold will slow down the cooking. Stir with a wooden spoon or silicone spatula — regular stirring releases the starch, giving the risotto creaminess.
7

After about 10-12 minutes of cooking, add the chopped radicchio — gradually sprinkle it in, stirring to distribute the leaves evenly. Continue adding broth and stirring. When the risotto is al dente (the grain soft on the outside with a tender core inside, after a total cooking time of 18-20 minutes), add the sautéed rhubarb.

Ingredients: Radicchio, Rhubarb, Vegetable broth
Check the rice after 18 minutes: take 1-2 grains, bite into them — they should be soft with a slight resistance in the middle. If they are too hard, cook for an additional 1-2 minutes with some broth.

Finishing and serving

8

Turn off the heat. Add the remaining 20 g of butter and grated Parmesan cheese, stirring vigorously for 1 minute (mantecatura) until the risotto becomes glossy and creamy. If you are using cream, add it now and mix. Taste and season with salt and pepper to your liking.

Ingredients: Butter, Parmesan cheese, Salt, Black pepper
Use a wooden spoon for vigorous stirring — mantecatura is a key step that thickens the risotto and adds a silky texture. Do not cook after adding the butter and cheese — just stir.
9

Serve the risotto on the plate immediately after finishing. Sprinkle evenly with toasted sunflower seeds. Additionally, you can add a few leaves of sorrel for a fresh touch and a bit of lemon zest for aroma.

Ingredients: sunflower seeds, sorrel
Serve the risotto immediately — it will thicken if left for too long. Use shallow, wide plates to serve the risotto to maintain the ideal consistency.

Fun Fact

💡

Radicchio comes from Italy and has long been used in northern Italian risottos; combined with sour rhubarb, it creates a contrast similar to classic Italian bittersweet flavors.

Best for

kolacja wieczór przy winie wiosenne spotkanie

Tips

🍽️ Serving

Serve the risotto hot, on flat plates. A dry white wine (e.g. Pinot Grigio) pairs well with the dish. If you want a vegan version, replace the butter and parmesan with vegan alternatives and omit the cream.

🥡 Storage

Risotto is best enjoyed immediately. If there are leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Gently reheat over low heat with a bit of broth or water, stirring to regain creaminess.

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