risotto with radicchio and gorgonzola

Creamy Risotto with Radicchio and Gorgonzola

Today, I’m sharing one of my favorite go-to recipes: risotto with radicchio and gorgonzola.

It’s a dish that never fails to impress with its creamy texture and rich flavors. I’ve made it many times, and it’s always a hit.

So, let’s get cooking and enjoy this comforting and delicious meal together!

Creamy Risotto with Radicchio and Gorgonzola

Recipe by LucaCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

3000

kcal

Creamy risotto infused with the bold flavors of radicchio and gorgonzola cheese, cooked with Arborio rice and a splash of dry white wine, topped with a sprinkle of fresh parsley. Try and enjoy!

Ingredients

  • 2 cups Arborio or Carnaroli rice

  • 1 medium-sized onion, cut into dice

  • 1 head radicchio, thinly cut into long, thin strips

  • 1/2 cup gorgonzola cheese, crumbled, plus extra for garnish

  • 1/2 cup of white, dry wine

  • 3 and a half cups chicken stock, hot

  • 1/2 stick of butter, unsalted

  • 1/4 cup extra-virgin olive oil

  • chopped parsley

Directions

  • Heat the olive oil in a saucepan over medium heat.
  • Add the onion and radicchio; cook until the onion is translucent.
  • Stir in the Arborio or Carnaroli rice, toasting it until lightly golden (for 2 to 3 minutes).
  • Pour in the wine and cook until it's absorbed.
  • Add the hot chicken stock, one ladle at a time, stirring until absorbed before adding more.
  • Continue this process until the rice is tender and creamy yet al dente.
  • Stir in the unsalted butter, crumbled gorgonzola cheese, and chopped parsley until well combined.
  • Portion the risotto onto four plates and serve with extra cheese for garnish.

Notes

  • Keep an eye on the risotto as it cooks, gradually absorbing the liquid to achieve the desired creamy texture without overcooking the rice.
  • Taste test the risotto towards the end of cooking to adjust seasoning as needed, balancing the flavors of the gorgonzola cheese and the bitterness of the radicchio to your preference.
  • Use hot chicken stock to maintain a consistent temperature throughout the cooking process, promoting even absorption and cooking of the rice.
  • Serve the risotto immediately after preparation to enjoy it at its best while the flavors are still vibrant and creamy texture.

Frequently Asked Questions

1. Can I use a different type of cheese instead of gorgonzola?

While gorgonzola adds a unique flavor, you can substitute it with other creamy cheeses like blue or goat cheese.

2. How can I prevent the risotto from becoming too dry or too wet?

The key to achieving the perfect risotto texture is to add the hot stock gradually, stirring constantly until the rice is cooked al dente and the risotto is creamy. Adjust the amount of stock as needed to achieve the desired consistency.

3. Can I make this dish vegetarian?

Yes, you can easily make this dish vegetarian by using vegetable stock instead of chicken stock and omitting the gorgonzola cheese or replacing it with a vegetarian-friendly alternative.

4. Can I prepare this dish ahead of time?

While risotto is best served immediately after cooking, you can prepare the components ahead of time and assemble them just before serving. Reheat the risotto gently on the stovetop, adding a splash of stock to loosen it up if needed.

5. Can I customize this risotto with additional ingredients?

Absolutely! Feel free to add your favorite ingredients to this risotto recipe, such as cooked chicken, sausage, or roasted vegetables, to make it even more flavorful and satisfying.

6. How can I store leftovers of this risotto dish?

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of stock or water to revive its creamy texture.

7. What can I serve alongside this risotto for a complete meal?

This risotto pairs well with various side dishes, such as a simple green salad dressed with vinaigrette, roasted vegetables, or crusty bread with olive oil for dipping.

8. Is there a gluten-free option for this recipe?

Yes, you can use gluten-free Arborio or Carnaroli rice to make this risotto dish gluten-free. Additionally, ensure that all other ingredients, such as the chicken stock and wine, are gluten-free as well.

Justine
Justine

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