Risotto with radicchio pesto and gorgonzola: A Flavor Explosion
The risotto with radicchio pesto and gorgonzola is a refined and tasty dish, perfect for a special dinner or a Sunday lunch. The combination of the bitter taste of radicchio, the creaminess of gorgonzola, and the delicacy of the rice creates a flavor explosion that will conquer even the most demanding palates. A dish that celebrates Italian cuisine and its excellent ingredients.
Simple ingredients for a surprising result
To prepare this risotto you will need a few simple ingredients: Carnaroli rice, radicchio, gorgonzola, grated Parmesan, vegetable broth, white wine, onion, extra virgin olive oil, salt and pepper, walnuts. In a few steps, you will have a creamy and fragrant risotto ready, perfect to delight your guests.
Great for all occasions, whether family lunches or special occasions, it will always make a great impression
Here are other risotto recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 746.01 (Kcal)
- Carbohydrates 76.17 (g) of which sugars 1.87 (g)
- Proteins 17.72 (g)
- Fat 40.21 (g) of which saturated 15.13 (g)of which unsaturated 7.74 (g)
- Fibers 2.62 (g)
- Sodium 697.46 (mg)
Indicative values for a portion of 311 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 risotto with radicchio pesto and gorgonzola
- 1.75 cups Carnaroli rice
- Half glass white wine
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 6.5 cups vegetable broth
- 0.4 lbs gorgonzola
- 3 tbsp butter
- 0.84 lbs radicchio
- 1.76 oz walnuts
- 6 tbsp extra virgin olive oil
Tools for risotto
- Food Processor Moulinex DJ5201 Moulinette Essential, 4 Sharp Blades, Chops, Mixes and Minces, Food Processor, 400 ml Capacity, 300 W, White
- Frying Pan LAGOSTINA Linea Rossa Frying Pan, Aluminum, Ø 24cm
- Pot
- Cutting Board Wenko 53066100 – Bamboo Cutting Board, M, Bamboo, 28 x 0.8 x 20 cm, Color: Brown
- Knife
Preparation of risotto with radicchio pesto and gorgonzola
To prepare this risotto with radicchio pesto and gorgonzola, start by chopping a small onion, which we will sauté in a large pot, with a little oil, over low heat, for about 10 minutes. At this point, add the rice to toast it, slightly raise the heat and stir gently for a couple of minutes, then pour in the white wine and let it evaporate. At this point, add a little hot vegetable broth at a time, when it starts to dry a little. Do not over-stir the rice. Continue this way until cooked
Wash the radicchio with plenty of cold water, drain, lay on a towel, and dry well. Cut into pieces and put it in the food processor with half of the oil, chop finely, add the walnuts and the remaining oil, blend again until the mixture is homogeneous, and the radicchio pesto is ready
Finish the risotto, about 3 minutes before the rice is done, add the radicchio pesto. Bring the risotto to the end of cooking, turn off the heat.
Stir in the gorgonzola coarsely chopped, the butter, and the grated cheese. Plate the radicchio pesto risotto, completing the dish with walnut kernels.
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Storage, notes, variations, risotto with radicchio pesto
If a bit of risotto is left over, it can be stored in the fridge for one day, in an airtight container, and reheated in a pan, adding a little broth if necessary. Do not freeze. You can use the radicchio of your choice, such as Chioggia radicchio or late Treviso radicchio. Choose sweet or spicy gorgonzola according to your taste.
If a bit of risotto is left over, it can be stored in the fridge for one day, in an airtight container, and reheated in a pan, adding a little broth if necessary. Do not freeze. You can use the radicchio of your choice, such as Chioggia radicchio or late Treviso radicchio. Choose sweet or spicy gorgonzola according to your taste.
