Join chef Joanne Weir in the kitchen to learn how to make her risotto inspired by the Veneto region of Italy. Joanne recommends tasting your risotto frequently to avoid overcooking, beginning about 15 minutes after you add the first ladleful of broth.
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Here’s what you’ll need to get started:
3 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 ½ cups homemade chicken stock
2 cups Amarone wine
2 cups Italian vialone nano, Arborio or carnaroli rice (preferabley vialone)
2 tablespoons unsalted butter
Freshly grated nutmeg
1 cup grated Parmigiano Reggiano
1 small head radicchio, cut into thin strips
Salt and freshly ground black pepper
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