Radicchio and Gorgonzola risotto enriched with walnuts and raisins soaked in Moscato wine to add a sweet note to a truly extraordinary dish. The radicchio and gorgonzola risotto is a quick and tasty first course, easy to make at home, requiring very few ingredients, and the result is truly fantastic. You can enrich it to your personal taste. I had all the ingredients, so I added raisins, walnuts, and Moscato, which are never missing at my home with all the desserts I prepare and the recipes I bake every day. If you don’t have them, don’t worry; you can use another wine, it doesn’t matter if it’s not sweet. You can replace the walnuts with hazelnuts, almonds, or pistachios, or even pine nuts, and if you don’t like raisins, simply don’t add them. But you could always follow your personal tastes and add a bit of balsamic glaze or a drop of honey. So, I’ll leave you with the recipe, and I’m sure you’ll find a way to make it special. I delighted myself with this version of radicchio and gorgonzola risotto with walnuts, raisins, and Moscato.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 2 Minutes
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Radicchio and Gorgonzola Risotto
- 5.6 oz risotto rice
- 5.3 oz radicchio
- 1.4 oz spicy gorgonzola
- to taste raisins
- to taste walnuts
- 1/2 onion
- 1/2 cup Moscato wine
- to taste salt
- to taste olive oil
- 4.2 cups vegetable broth
- 1/2 onion
- 1/2 carrot
- 1 stalk celery
Tools to Prepare Radicchio and Gorgonzola Risotto
- 1 Pot
- 1 Pan
- 1 Ladle
- 1 Spoon
- 1 Peeler
- 1 Cutting Board
- 1 Knife
Steps to Prepare Radicchio and Gorgonzola Risotto
Let’s start by preparing the vegetable broth following the basic recipe. Put a pot on the stove with a little over a quart of water with carrot, celery, and onion, and cook at a slow boil.
Clean half an onion, chop it finely with a knife on the cutting board. Add a dash of olive oil to a pan and let the onion caramelize over low heat. In the meantime, wash and thinly slice the radicchio.
Add part of the radicchio to the onion and begin to stew it, also adding a bit of salt. Then add the rice and toast it, add a handful of raisins, and then deglaze with the wine. Add the rest of the radicchio, stir again, and finally continue cooking by adding a little broth at a time, stirring with a spoon. Cook the risotto this way with a lid until it’s al dente.
Turn off the heat, leaving the risotto with a little broth in the pan, otherwise, by the time it is served, it will be too dry. Now, stir in the gorgonzola, cut into cubes, with the heat off, and mix until perfectly melted. At this point, add the walnuts, coarsely chopped with a knife. Stir and let rest for a minute before serving, it will be perfect, creamy, and ready to enjoy.
Always keep some broth aside, in case the risotto turns out dry, you can add a little broth, even when reheating it.
