Radicchio and gorgonzola risotto is an autumn-winter main course really easy to prepare, super creamy and delicious that is prepared in a short time and with little effort but makes a great scene when you bring it to the table. You can enrich the radicchio and gorgonzola risotto with walnuts as I did but also with hazelnuts or toasted almonds and also with pine nuts and it will always be good and tasty.
For 4 People
Ingredients
- 400g Arborio Rice
- 300g Radicchio
- 100g Gorgonzola
- 70g Nuts
- Half white onion
- 500ml water
- 1 Vegetable stock cube
- Extra virgin olive oil
- Salt
Preparation
Wash and dry the radicchio then cut it into thin slices. Finely chop the onion. Boil the water and add the vegetable stock in it and when it's melt, put the water aside.
Put two or three tablespoons of extra virgin olive oil in a saucepan and heat them, then cook the onion and stir with a spoon. When the onion is brown, add the rice and toast it over high heat until it becomes transparent. Add some water with vegetable stock and let it evaporate.
When it has completely evaporated, add the radicchio in strips, cover it completely with water, lower the heat and cook for about 15 minutes over low heat, stirring occasionally and adding water whenever it gets too dry.
When the rice is completely cooked, turn off the heat, add the gorgonzola cheese and mix so that it melts completely.
Add water with stock only if necessary and stir well the radicchio and gorgonzola risotto.
Put the radicchio and gorgonzola risotto on the plates and finish with the chopped walnuts with your hands.
Serve the radicchio and gorgonzola risotto always hot.
Buon Appetito!