Radicchio Risotto with Gorgonzola

Radicchio Risotto, or 'Risotto al Radicchio' in Italian, is a vibrant dish cherished in Northern Italy, particularly in the Veneto region. This creamy risotto is a celebration of seasonal ingredients, showcasing the slightly bitter yet earthy flavor of radicchio, which balances beautifully with the richness of Gorgonzola cheese. Traditionally prepared during the cooler months, it embodies the warmth of Italian home cooking, often served during family gatherings and festive occasions. The slow cooking method allows the flavors to meld, resulting in a comforting dish that reflects the Italian ethos of enjoying food slowly and savoring every bite. The addition of white wine and vegetable stock creates a luscious consistency, while the final touch of butter and cheese elevates this dish to a gourmet experience. Perfect for sharing or as a decadent solo indulgence, this risotto is sure to impress at any dinner table.

Time to complete

Prep

10min

Cook

30min

Wait

0 minutes

Total

40min

Ingredients (Makes 4 portions)

Base Ingredients

  • ¼ Brown onion, chopped
  • 200 grams Carnaroli rice (7 oz)
  • 1 head radicchio, chopped
  • 1 glass white wine
  • 1 liter vegetable stock
  • 50 grams butter (1.7 oz)

Cheese Ingredients

  • Gorgonzola cheese, to taste
  • 4-5 tablespoons Pecorino Romano (or Parmigiano Reggiano)

Seasoning

  • Salt, to taste
  • Pepper, to taste

Cooking Fat

  • Extra virgin olive oil (EVOO), for sautéing
Nutrition Information (per 100g)
  • Calories: 140
  • Fat: 6
  • Protein: 5
  • Carbohydrates: 18
  • Fiber: 1
Directions

Preparation

  • 1. Begin by slicing the radicchio into thin strips and then into smaller pieces.

Sautéing the Base

  • 2. In a large pan over medium-low heat, warm 4-5 tablespoons of extra virgin olive oil.

Cooking the Onion

  • 3. Add the chopped onion and sauté for approximately 10 minutes until soft and glossy, stirring occasionally.

Toasting the Rice

  • 4. Add the Carnaroli rice to the pan, stirring to combine with the onion, and toast for a few minutes until slightly translucent.

Deglazing

  • 5. Pour in the white wine, stirring continuously until it is mostly absorbed.

Adding Stock

  • 6. Begin adding warm vegetable stock, just enough to cover the rice, allowing it to absorb before adding more.

Incorporating Radicchio

  • 7. Five minutes before the rice is done, stir in half of the radicchio and an additional half ladle of stock.

Final Steps

  • 8. As the rice reaches your desired doneness, remove from heat and immediately stir in the butter, Pecorino Romano, and Gorgonzola cheese until melted.

Seasoning

  • 9. Finish with a sprinkle of salt and a generous amount of pepper, mixing thoroughly before serving.
Cookix's Secrets

Additional Proteins

  • Incorporate sautéed mushrooms or grilled chicken for added protein.

Choosing Rice

  • Opt for Carnaroli or Arborio rice for the best creamy texture.

Herb Infusion

  • Add fresh herbs such as thyme or parsley for an aromatic touch.

Stirring Technique

  • Stirring frequently helps to release the starches from the rice, creating a creamy consistency.

Stock Temperature

  • Always add warm stock to the risotto to maintain an even cooking temperature.

Vegan Option

  • Substitute butter with olive oil and use a vegan cheese alternative.