This savory Giada De Laurentiis Bitter Rice is prepared using Arborio rice, saffron, Parmigiano-Reggiano cheese, radicchio, and cranberries. This rich and creamy bitter rice recipe is a dinner dish that takes about 40 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 3 tbsp olive oil
• 1 large shallot, chopped
• 1 garlic clove, chopped
• ¾ tsp kosher salt
• 1 cup Arborio rice
• ¼ tsp saffron threads
• 1 cup dry white wine
• 2¼ cups low-sodium chicken broth
• ¼ cup unsalted butter (½ stick)
• 1½ cups freshly grated Parmigiano-Reggiano cheese, plus extra for serving (optional)
• 1 small head of radicchio, chopped into 1-inch pieces
• ⅓ cup dried cranberries
• ⅛ tsp freshly ground black pepper

How To Make Giada De Laurentiis Bitter Rice

1. Heat the Olive Oil: Start by placing a medium-sized Dutch oven over medium heat. Add 3 tablespoons of olive oil, the chopped shallot, garlic, and ½ teaspoon of kosher salt. Stir everything together and cook until the shallots are soft and fragrant, which should take around 4 minutes.
2. Toast the Rice: Next, add 1 cup of Arborio rice and ¼ teaspoon of saffron threads to the pot. Stir well to coat the rice with the flavorful oil. Allow the rice to toast, stirring often for about 2 minutes, to bring out a rich flavor. Then pour in the 1 cup of white wine, stirring continuously until almost all the liquid has been absorbed by the rice.
3. Cook with Broth: Once the wine is absorbed, lower the heat to medium-low. Begin adding the chicken broth, ¾ cup at a time. Stir the rice frequently, waiting for most of the broth to be absorbed before adding the next portion. This slow process will help release the rice’s starches, making the dish creamy. Continue doing this for about 20 minutes, until you’ve used all the broth.
4. Finish with Butter and Cheese: When the last portion of broth is nearly absorbed but still has a thick, saucy consistency, stir in the remaining ¼ teaspoon of salt, ¼ cup of unsalted butter, and 1½ cups of freshly grated Parmigiano-Reggiano cheese. Add in the chopped radicchio, ⅓ cup of dried cranberries, and ⅛ teaspoon of freshly ground black pepper. Stir everything until the radicchio wilts and the butter and cheese are fully melted.
5. Adjust and Serve: If the mixture feels too stiff, you can loosen it by adding a little more broth. Serve the rice immediately, and if you like, top with extra grated Parmigiano-Reggiano for a final touch.

Recipe Tips

• Stir the rice consistently to prevent sticking: Arborio rice can easily stick to the bottom of the pot, so be sure to stir frequently, especially when adding the broth.
• Add more butter for extra creaminess: For a richer texture, try adding an extra tablespoon of butter at the end of cooking, stirring it in while the rice is still warm.
• Chop radicchio finer for a milder flavor: If you find radicchio too bitter, chop it into smaller pieces to mellow the bitterness and ensure it blends well with the other flavors.
• Toast the rice a bit longer for more flavor: I’ve found that toasting the Arborio rice for an extra minute adds a deeper, nuttier flavor that elevates the overall dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Orzo With Clams
• Giada’s Cacio E Pepe With Pancetta and Arugula
• Giada Mezzi Rigatoni