Risotto Radicchio e Gorgonzola | Risotto Radicchio with Gorgonzola | Radicchio Risotto Recipe

Ridiculously tasty Risotto Radicchio e Gorgonzola, another favorite of many Italians. This interesting dish originates from Northeast Italy, Veneto where this bitter red chicory is grown. The original recipe is very minimalistic – just radicchio and rice (with some onion, wine, stock, butter and parmesan of course). Due to the bitter and quite intense flavour of the red chicory you don’t need much more. We have twisted the original recipe adding a lovely piece of gorgonzola and a flavoursome salsiccia to the mix balancing out the bitterness and giving the dish an extra roundness.

All you need 2 portions:
– About 1,5 l vegetable stock
– Extra virgin olive oil
– 100g radicchio salad
– 50g shallot onions
– 1 salsiccia
– 160g carnaroli rice
– A glass of red wine
– 70g gorgonzola
– Salt and pepper

How to:
1. Start by heating 1,5 liters of water with some left over vegetables or use ready vegetable stock.
2. Peel and dice the shallots (or yellow onion) in small cubes and fry it in a pan with a bit of extra virgin olive oil.
3. Clean and chop the radicchio salad, and throw in the pan with the onions and let roast for about one minute.
4. Remove the skin of the sausages and throw in small pieces in the pan to fry.
5. Add the rice and toast it on high temperature for couple of minutes with the rest of the ingredients. This process is called tostatura, and will activate the rice and ease the process of absorbing all flavours in the end. When the rice gets a bit transparent and warm it is ready for the wine.
6. Pour the glass of red wine to the pan, high heat here! Let alcohol evaporate.
7. Add a bit of stock at a time, just enough to cover the rice and let the risotto slowly form. Not too much stock at once, we don’t wanna make a soup! Check the cooking time form the rice package, and let the risotto simmer on low temperature adding a bit of stock every now and then, so the rice is covered all the time.
8. Clean the gorgonzola cheese and cut in cubes.
9. Taste and check that the rice is almost done (al dente), turn off the temperature and throw in the cheese cubes. This phase is called la mantecatura and traditionally done with butter and parmesan. In this recipe we only need gorgonzola cheese. Mix the risotto well and leave it for about 2-3 minutes without touching! Plate and enjoy!

Buon appetito!

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