Radicchio and Gorgonzola Risotto

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

Ingredients

• 320 g risotto rice (such as Arborio or Carnaroli)
• 1 head of red radicchio from Treviso
• 150 g sweet gorgonzola
• 1/2 white onion
• 1 liter vegetable broth (approximately)
• 1/2 glass dry white wine
• 30 g butter
• to taste extra virgin olive oil
• to taste salt and pepper
• grated Parmesan (optional)

Preparation

1. Start by finely chopping the onion and radicchio. Set aside.
2. In a large pan, heat a drizzle of extra virgin olive oil and half the butter. Add the onion and sauté until it becomes translucent.
3. Add the radicchio to the onion soffritto and let it wilt for a few minutes, stirring well.
4. Add the rice to the pan and toast it for about a minute, stirring. It should not stick to the bottom.
5. Deglaze with the white wine and let the alcohol evaporate over 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, ensuring the rice remains slightly moist and stirring occasionally.
8. When the rice is almost al dente, add the gorgonzola cut into cubes and stir until it has completely melted into the rice.
9. Adjust with salt and pepper, and finish by stirring in the remaining butter and, if desired, a bit of grated Parmesan.
10. Let the risotto rest for a couple of minutes before serving.

Trivia

Red radicchio from Treviso is a winter vegetable with a slightly bitter flavor highly appreciated in Italian cuisine. Paired with sweet gorgonzola, it achieves a particularly pleasant balance of flavors. This risotto is ideal during the colder months and pairs well with a full-bodied still white wine such as a Friulano or a Bianco di Custoza.