Risotto with radicchio and gorgonzola, a winning combination with the creaminess of gorgonzola and the bitterness of radicchio, a perfect duo for the success of the dish. Under the name radicchio, it actually refers to some types of red radicchio such as those from Treviso and Verona, or a type of light chicory like Belgian endive, which owes its color to cultivation forced to grow in the dark. Washed and dried radicchio, closed in plastic bags, keeps for several days in the refrigerator. Radicchio is excellent raw in salads and cooked stewed, gratinated, baked, and sautéed, also great for preparing pasta and risottos.

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

640.35 Kcal

calories per serving

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Energy 640.35 (Kcal)
Carbohydrates 69.23 (g) of which sugars 4.06 (g)
Proteins 14.33 (g)
Fat 30.22 (g) of which saturated 9.82 (g)of which unsaturated 4.25 (g)
Fibers 2.94 (g)
Sodium 1,827.37 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for preparing risotto with radicchio and gorgonzola

1 head radicchio
5.29 oz Carnaroli rice
1 carrot
1 red onion
3.53 oz red wine
2.82 oz gorgonzola
2.82 tbsp extra virgin olive oil
1.41 tsp salt

Tools

Cutting Board
Pan
Bowl (small)
Saucepan

Preparation of risotto with radicchio and gorgonzola

Wash and cut the red radicchio into thin strips.
In the pan with two tablespoons of oil, slightly soften the onion with the carrot.
Add the radicchio and cook for another 5 minutes.
While the radicchio cooks a bit, put a saucepan with salted water to boil.
Toast the rice together with the radicchio.
Toast the rice and radicchio and immediately after, deglaze with red wine. Add small ladles of boiling water when the rice dries, do this until fully cooked.
Melt the gorgonzola in a double boiler.
Thirteen minutes and the risotto is ready. When serving, add the gorgonzola.
Risotto with radicchio and gorgonzola is ready!