First of all… HAPPY NEW YEAR!!! Today’s risotto is pure comfort food, a dish I often cook when I want to spoil myself… what better dish to start the new year with? It is very easy to make and it rewards you with great flavours. I truly believe that radicchio and gorgonzola were made to be eaten together. They complement each other so well: radicchio is crunchy and slightly bitter, while gorgonzola is creamy, sweetish and pungent at the same time. Perfection whether you pair them raw or cooked, like in this dish. I often use them together to fill pasta or crespelle and to make this risotto and I will never get tired of this classic combo. I hope you’ll enjoy it as much as I do!
Radicchio and Gorgonzola Risotto
The recipe for a delicious Radicchio and Gorgonzola Risotto!
- 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
- ½ onion finely chopped
- 120 gms – 4.25 oz. gorgonzola
- 1 radicchio thinly sliced
- 2 tbsp extra virgin olive oil
- 50 ml – 1.7 oz. white wine
- 1 lt – 33.8 oz. chicken or vegetable stock
- 4 tbsp Parmigiano Reggiano finely grated
- 30 gms – 2 tbsp butter
- Salt and pepper to taste
Start by putting the stock in a pot and heat it on the fire. The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.
Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.
Add the radicchio, stir and cook it for 2 minutes.
Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.
Now pour in the white wine and let the alcohol burn off by cooking on a high flame.
Then add enough stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
When the rice is ready, put the fire off and add the butter, grated Parmigiano Reggiano and Gorgonzola to it. Season to taste and mix very well, until the rice becomes creamy.
Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed.