As the winter months draw in, celebrated chef and food writer Meera Sodha has unveiled a sophisticated new recipe designed to bring warmth and vibrancy to the dinner table. Her creation, a radicchio and Chianti risotto, pairs the bittersweet notes of Italian chicory with the rich depth of red wine, finished with a homemade walnut pesto.
The Art of Bitter Flavours in Winter Cooking
In her introduction to the dish, Sodha makes a compelling case for embracing bitter ingredients during the darker season. She describes how flavours from Seville oranges and grapefruit to brassicas and bitter greens can feel invigorating. Her particular passion, however, lies with radicchio, especially the popular radicchio di chioggia. She notes its accessible bitterness, which mellows and sweetens beautifully when cooked, particularly when combined with a generous glass of juicy Chianti and a finishing touch of parmesan.
Where to Source Key Ingredients
Sodha offers practical advice for UK cooks seeking the star ingredient. She points out that only a couple of major supermarket chains typically stock radicchio di chioggia. Keen home chefs are instead directed towards farmers' markets or online retailers such as Abel & Cole and Natoora. The recipe also allows for flexibility, stating that other red wines can be used if a Chianti is not to hand.
Recipe: Radicchio and Chianti Risotto
The recipe itself is detailed and methodical, promising to serve four people. The total preparation and cooking time is estimated at 55 minutes (15 minutes prep, 40 minutes cooking).
The risotto begins with a base of butter, a finely chopped onion, and minced garlic, cooked until soft. Two-thirds of the chopped radicchio is then wilted into this base. Arborio rice is stirred in to coat before 250ml of Chianti is added and fully absorbed. The classic risotto technique follows, with a litre of hot vegetable stock added ladle by ladle over roughly 20 minutes until the rice is al dente. The dish is finished with pepper, grated vegetarian parmesan, and a final dotting of butter before resting with a lid on.
The Finishing Touch: Radicchio and Walnut Pesto
While the risotto rests, Sodha's recipe instructs cooks to prepare a vibrant accompanying pesto. This combines extra-virgin olive oil, finely shredded sage leaves, chopped walnuts, the remaining raw radicchio, and lemon zest and juice. This fresh, crunchy pesto provides a textural and flavourful contrast to the creamy rice.
To serve, the risotto is spooned onto plates or into shallow bowls, topped with a generous spoonful of the pesto, an extra shower of grated parmesan, and a final drizzle of olive oil. The remaining pesto is served on the side.
This recipe from Meera Sodha offers a restaurant-quality, elegant winter meal that celebrates seasonal produce and classic Italian flavours, providing a welcome culinary highlight during the coldest part of the year.
