Risotto Radicchio and Gorgonzola (Northern Italy)
Ingredients
- 4 cups vegetable stock
- 1 small head radicchio (around 6 oz)
- 2 tbsp extra virgin olive oil
- 1/2 onion, finely chopped
- 2/3 cup risotto rice (Carnaroli, Arborio or Vialone nano)
- 1/2 cup white wine
- 3 ounces Gorgonzola Dolce cheese
- 1/8 cup Parmesan cheese, finely grated
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a small pot, bring the stock to a light simmer.
- In the meantime, clean and prepare the radicchio. Slice the leaves into thin strips, dice the white part and discard the root.
- Add extra virgin olive oil and onions to a large skillet. Sauté for a few minutes on medium-low heat.
- Add the rice and stir for 30 seconds to toast the grains and coat them with oil. Then, deglaze with white wine.
- When the wine is completely absorbed, start adding the stock one ladleful at a time. Stir frequently and wait for the rice to absorb the liquid before adding some more.
- After around 10 minutes, add the radicchio to the rice. Keep just a little aside for garnishing; it gives the dish a nice crunch.
- Continue cooking and adding the stock for another 10 minutes.
- When the rice has a soft bite, turn off the heat. Add Gorgonzola, Parmesan cheese and salt and pepper to taste.
- Stir vigorously to melt the cheese with the residual heat and create a creamy consistency.
- Serve immediately, adding a few strips of fresh radicchio on top of each dish.
Nutrition
Calories: 640kcalCarbohydrates: 68gProtein: 17gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 37mgSodium: 2590mgPotassium: 477mgFiber: 3gSugar: 6gVitamin A: 1400IUVitamin C: 8mgCalcium: 322mgIron: 4mg
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