Radicchio and Gorgonzola Risotto

Name: Radicchio and Gorgonzola Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Radicchio 7 oz; Gorgonzola cheese sweet 4.2 oz; Vegetable broth 4 ¼ cups; Fine salt to taste; Black pepper to taste; Red onions 3.5 oz; Brown sugar 1 ½ tbsp; Water 3.4 tbsp; Extra virgin olive oil 1 tbsp; Hazelnuts

572

Calories per serving

Vegetarian

Energy Kcal 572
Carbohydrates g 78.3
of which sugars g 8.2
Protein g 14.6
Fats g 22.3
of which saturated fat g 5.31
Fiber g 4
Cholesterol mg 21
Sodium mg 850

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4 persone
Cost: Average
Note plus the time to prepare the vegetable broth

PRESENTATION

In autumn, trees transform and leaves abandon their green color, turning from yellow to red before falling and resting on the ground. We were inspired by the intense colors of this season to create a typically autumnal dish: radicchio and gorgonzola risotto. Among the fundamental ingredients, you'll find radicchio with its ruby color, typically golden toasted hazelnuts, and caramelized red onions with their purplish hue. Besides providing color, all these ingredients are essential for the taste and texture of the dish... bite after bite, you will perceive a slightly bitter flavor softened by the sweetness of the onions (which you can find in the onion and gorgonzola risotto) and the crunchiness of the nuts. Discover the secret of this creamy risotto, without added butter but made creamy with a type of cheese always paired with radicchio: the mild gorgonzola, with its soft texture that makes everything even more deliciously creamy! And if you love this combination, don't miss the chance to make delicious radicchio and gorgonzola supplì!

If you love cheeses with a strong flavor, also try this radicchio and taleggio risotto.

INGREDIENTS

572

Calories per serving

Carnaroli rice 1 ½ cup (320 g)

Radicchio 7 oz (200 g)

Gorgonzola cheese 4.2 oz (120 g) - sweet

Vegetable broth 4 ¼ cups (1 l)

Fine salt to taste

Black pepper to taste

for the caramelized onions: Red onions 3.5 oz (100 g); Brown sugar 1 ½ tbsp (20 g); Water 3.4 tbsp (50 g); Extra virgin olive oil 1 tbsp (15 g)

for garnish: Hazelnuts (60 g)

Preparation

How to prepare Radicchio and Gorgonzola Risotto

To prepare the radicchio and gorgonzola risotto, start by making the vegetable broth. Then move on to the caramelized onions; peel and cut them first in half and then into slices 1. Pour the oil into a saucepan, add the onions 2, and the water 3

and the brown sugar 4. Let them cook 5 for about ten minutes until they are well caramelized 6.

In the meantime, toast the hazelnuts: transfer them to a baking sheet lined with parchment paper 7 and bake in a convection oven at 340°F for about ten minutes until they are nicely golden 8. Then set aside both the onions and the hazelnuts and proceed to toast the rice. Pour it into a hot saucepan 9,

stir occasionally, and when the grains are hot and have changed color, cover everything by adding some hot broth 10. Season with salt 11 and continue cooking, stirring and adding more broth as needed. Meanwhile, cut the radicchio in half 12,

remove the bottom part of the stem 13, cut it again in half 14, and then into slices 15, to obtain rather thick strips.

When the rice is halfway through cooking, add the radicchio 16 and stir 17. Continue cooking, adding broth as needed. Coarsely chop the hazelnuts and set them aside 19.

As soon as the risotto is ready 19, turn off the heat and add the gorgonzola with the help of a spoon 20. Add one last ladleful of broth 21 and stir to melt the cheese.

Add the black pepper 22 and adjust the salt if necessary. Plate your radicchio and gorgonzola risotto, placing some caramelized onions in the center 23 and a sprinkle of hazelnuts 24. Serve while still hot!

Storage

It is recommended to consume the risotto immediately. Alternatively, it can be stored in the refrigerator for up to 1 day. Freezing is not recommended.

Tip

The combination of cooked radicchio with other sweet ingredients like caramelized onions, dried or fresh fruits such as apples, not only creates a pleasant contrast but also serves to soften the bitterness of the radicchio. But if you don't like the taste of caramelized red onions, you can garnish the dish with julienned raw radicchio.

For the translation of some texts, artificial intelligence tools may have been used.