Risotto is one of the most beloved Italian dishes, especially in the northern regions where it’s eaten at least once a week. The most classical version of it is the Saffron Risotto from Milan, but of course there are quite a few regional variations that are definitely worth a try. This is why today I want to share with you a risotto recipe from Veneto, the northeastern Italian region where Venezia is located and where I used to live during my university years.
There, Radicchio is the most iconic vegetable of the region and it’s and it’s used in dozens of different preparations, both fresh and cooked. I really enjoy the sharp bitterness of this colorful green and I think it makes a great combination with Gorgonzola cheese, the other core ingredient of this recipe. In fact, the thing that I like the most about this dish is that it combines two strong and pungent flavors creating something new and unique.
Good radicchio has a slight bitter flavor (not too pronounced) and a great crunchy texture that pairs perfectly with the sweet spiciness of Gorgonzola Dolce cheese. The cheese mellows down the bitterness of the vegetable, and the fresh radicchio strips add a new dimension to the dish.
As with all risotto preparations, the key to a great result is to be consistent, stir frequently, and add the broth one ladleful at a time, waiting for it to be absorbed by the rice before adding some more. This way, you will achieve a creamy and smooth consistency that will blow your taste buds. Finally, if you want to take this recipe to the next level and make it a little fancier, you can add just a few chopped walnuts on top, I’m sure you will appreciate the contrast of textures!
More traditional Italian recipes from Giorgia Fontana:
Also, click here if you are interested in the History of Risotto