My friend, today I want to talk to you about a perfect comfort for cool evenings: radicchio and gorgonzola risotto 💜.
It’s one of those simple autumn recipes that warms your heart and makes you want to cook even after a long day. If you love creamy and flavorful risottos, this is the one for you!
The preparation is really easy, just cut the radicchio into thin strips and let it wilt in a pan with some onion. Then add the rice, previously toasted and deglazed with white wine, and cook it with hot broth.
The magic touch comes at the end: a nice cream of sweet gorgonzola melted with a little milk, added to the risotto making it creamy and enveloping. The contrast between the radicchio and the gorgonzola is amazing: a perfect balance between bitter and sweet, between crunchiness and softness. If you want, you can also add some chopped walnuts for extra crunchiness.
This radicchio and gorgonzola risotto is ideal for a delicious vegetarian dinner, a Sunday lunch, or even a romantic evening. It is one of the most loved red radicchio recipes, perfect for those looking for autumn risotto ideas or gorgonzola dishes with a strong flavor.
Try it and you will see: it’s easy, fast, and impressive. The radicchio risotto has never been so good!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 9.25 oz rice
- 1 cup pumpkin
- 1 shallot
- 5 tbsp white wine
- 3.5 oz gorgonzola
- 2.7 tbsp milk
- 4.25 cups broth
- as needed oil
- salt
- 1.05 oz Parmigiano
- 1 tsp cornstarch
- as needed butter
Tools
- 1 Pan non-stick pan
- 1 Chopping Board cutting board
- 1 Pot pots
Steps
To prepare the radicchio and gorgonzola risotto, first wash the radicchio, remove the end of the stem, and cut it into strips.
Meanwhile, finely chop the shallot and cook it in a pan with a drizzle of oil.
Add the radicchio, stir, and combine broth as needed. When the radicchio is cooked, take half of it and blend it.
Meanwhile, in a saucepan, pour the rice and toast it, stirring often for about 2 minutes.
Deglaze with white wine and continue stirring to prevent sticking.
Once the wine has evaporated, transfer the rice to the pot with the radicchio and add more broth.
Cook, adding the blended radicchio. Once cooked, turn off the heat, add Parmigiano, butter, and mix.
Separately, melt the gorgonzola in milk and add a teaspoon of cornstarch.
Stir until you get a dense and homogeneous cream.
Pour over the rice and serve. The radicchio and gorgonzola risotto is ready!😊
