Creamy Radicchio and Gorgonzola Risotto Recipe – A Delightful Italian Classic
Welcome to another delectable recipe on Love With Recipes, where we bring the charm of Italian cuisine directly to your table. This creamy Radicchio and Gorgonzola Risotto combines the rich, slightly bitter flavor of radicchio with the creamy and tangy notes of Gorgonzola, resulting in an exquisite dish that’s perfect for any occasion. Whether you’re preparing a cozy dinner for the family or hosting a gathering, this risotto is guaranteed to impress with its bold flavors and smooth texture. Let’s dive into this irresistible recipe!
Serves: 4
Category: First Courses (Primi Piatti)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Radicchio | 200g |
| Gorgonzola cheese | 120g |
| Vegetable broth | 1 liter |
| Fine salt | To taste |
| Black pepper | To taste |
| Red onions | 100g |
| Brown sugar | 20g |
| Water | 50g |
| Extra virgin olive oil | 15g |
| Hazelnuts | 60g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 500 kcal |
| Protein | 14g |
| Carbohydrates | 70g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | Approx. 600mg |
Instructions
1. Prepare the Caramelized Onions
Start by peeling the red onions. Cut them in half, then slice them thinly. In a skillet or wide pan, pour the extra virgin olive oil and add the sliced onions, water, and brown sugar. Allow them to cook over medium heat, stirring occasionally. The onions will gradually caramelize and soften, becoming sweet and golden. This step should take about 10-12 minutes, so be patient as the sugars develop their rich flavor.
2. Toast the Hazelnuts
While the onions are caramelizing, preheat the oven to 180°C (350°F). Place the hazelnuts on a baking tray lined with parchment paper and toast them in the oven for about 8-10 minutes, or until golden and fragrant. Once toasted, set them aside to cool. After cooling, roughly chop them into small pieces, but not too finely, to maintain some texture.
3. Toast the Rice
In a separate, large, heavy-bottomed pan or pot, pour a little olive oil and heat it over medium-high heat. Add the Carnaroli rice and stir it constantly, allowing the grains to toast lightly. You’ll notice the rice turning a slightly golden color. This should take about 3-4 minutes. The toasting process enhances the flavor of the rice and prepares it to absorb the broth in the next steps.
4. Add the Broth and Begin Cooking the Risotto
Once the rice is toasted, start adding the vegetable broth, a ladle at a time. Stir frequently and let the liquid absorb before adding the next ladle of broth. This gradual process is essential to achieve the creamy texture risotto is known for. As you add the broth, be sure to keep the heat at medium and let the rice cook slowly. After about 10 minutes, check the rice for doneness. It should be almost halfway cooked at this point.
5. Incorporate the Radicchio
While the rice is cooking, clean the radicchio and remove the tough ends of the stems. Slice the radicchio into thick strips. Add the radicchio to the risotto once it reaches the halfway point in cooking. Continue stirring and adding broth as needed to keep the rice from sticking to the bottom of the pan. The radicchio will soften and infuse the dish with its unique, slightly bitter flavor, which complements the creamy Gorgonzola beautifully.
6. Finish Cooking the Risotto
As the radicchio wilts into the risotto, allow the rice to absorb the flavors. Taste the rice and adjust the salt if necessary. Continue adding broth and stirring until the rice is tender, with a slight bite, which should take about 20-25 minutes in total from the start of cooking. Keep the risotto creamy by ensuring it maintains a slightly soupy consistency throughout the process.
7. Add the Gorgonzola
Once the risotto is perfectly cooked, remove the pan from the heat. Cut the Gorgonzola into small chunks and add it to the risotto. Stir gently to melt the cheese into the rice, creating a creamy, velvety texture. The warmth of the risotto will quickly dissolve the Gorgonzola, infusing the dish with its rich, tangy flavor.
8. Add Pepper and Hazelnuts
Season the risotto with freshly ground black pepper to taste. Stir in the toasted hazelnuts to add a delightful crunch and nutty flavor. These will contrast beautifully with the creamy texture of the risotto and the slight bitterness of the radicchio.
9. Serve and Enjoy
Once everything is well combined and the risotto has reached a creamy consistency, serve it immediately while it’s hot. Ladle the risotto onto plates or into bowls, garnishing with a few extra hazelnuts and a sprinkle of freshly cracked black pepper if desired. This rich and savory risotto is best enjoyed with a glass of white wine, like a crisp Sauvignon Blanc or a lightly oaked Chardonnay.
Pro Tips for a Perfect Risotto:
- Stir Constantly: For the creamy texture characteristic of a good risotto, constant stirring is key. It helps the rice release its starch, giving the dish that signature creaminess.
- Quality Broth: Use a good-quality vegetable broth for the best flavor. Homemade broth or a low-sodium store-bought option is preferred to control the salt content in the dish.
- Adjust Consistency: If the risotto becomes too thick while cooking, don’t hesitate to add a bit more broth or hot water to adjust the consistency.
- Balance the Flavors: The bitterness of the radicchio balances well with the creamy Gorgonzola, but feel free to experiment with different cheeses, such as a mild blue cheese, if you prefer a different flavor profile.
Conclusion
This Radicchio and Gorgonzola Risotto is a perfect example of how simple ingredients can come together to create a comforting and flavorful dish. The creamy texture, complemented by the earthy bitterness of the radicchio and the rich tang of Gorgonzola, makes this risotto a dish to savor. Whether you’re enjoying it as a cozy dinner or serving it to guests, this recipe promises a memorable culinary experience.
Bon appétit!
