Risotto with Radicchio and Gorgonzola

The risotto with radicchio and gorgonzola is a dish rich in flavors that meld the characteristic bitterness of radicchio with the creaminess and intense taste of gorgonzola. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 1 head of red Treviso radicchio
• 150 g of sweet gorgonzola
• 1/2 white onion
• About 1 liter of vegetable broth
• 1/2 glass of dry white wine
• 30 g of butter
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Grated Parmesan cheese (optional)

Preparation

1. Begin by finely chopping the onion and radicchio. Set aside.
2. In a sufficiently large saucepan, heat a drizzle of olive oil and half of the butter. Add the onion and sauté until it becomes translucent.
3. Add the radicchio to the sautéed onion and let it wilt for a few minutes, stirring well.
4. Pour the rice into the pan and toast it for about a minute, stirring. It should not stick to the bottom.
5. Deglaze with white wine and allow the alcohol to evaporate on high heat.
6. Begin adding the hot vegetable broth, one ladle at a time, waiting for the rice to absorb the liquid before adding more.
7. Continue cooking for about 16-18 minutes, making sure the rice is always slightly moist and stirring occasionally.
8. When the rice is almost al dente, add the diced gorgonzola and stir until it has completely melted into the rice.
9. Season with salt and pepper, and cream with the remaining butter and, if desired, some grated Parmesan cheese.
10. Let the risotto rest for a couple of minutes before serving.

Curiosity

Red Treviso radicchio is a winter vegetable and has a slightly bitter flavor that is much appreciated in Italian cuisine. Combined with sweet gorgonzola, it achieves a particularly pleasant balance of flavors. This risotto is ideal during the colder months and can be paired with a still, full-bodied white wine such as a Friulano or a Bianco di Custoza.