• 1/4 cup extra-virgin olive oil
• 1 medium-sized onion, cut into 1/4-inch dice
• I head radicchio, thinly julienned
• 2 cups Arborio or Carnaroli rice
• 1/2 cup Cabernet Sauvignon
• 31/2 cups chicken stock, hot
• 1/2 stick unsalted butter
• 1/2 cup gorgonzola cheese, crumbled, plus extra
• parsley, chopped for garnish

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and radicchio; cook until onion is translucent but not browned, 8 to 10 minutes. Add the rice, and stir with a wooden spoon until toasted, 3 to 4 minutes.

Add the wine to the rice, and cook until all the wine is absorbed. Add a ladle of stock, and stir until it is absorbed. Continue adding the stock 1 ladle at a time but wait until the liquid is absorbed before adding more. Cook until the rice is tender and creamy, but still al dente, about 15 minutes. Stir in the butter, cheese and parsley until well mixed. Portion risotto onto 4 warmed plates, and serve with extra cheese. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes