The SPICY RADICCHIO AND GORGONZOLA RISOTTO is a dish with a decisive character, where the elegant bitterness of radicchio meets the intense creaminess of spicy gorgonzola, creating a warm and personality-rich balance. The rice, carefully finished, absorbs the aromas of slowly stewed radicchio, giving the dish a deep color and a slightly tannic note.
Spicy gorgonzola, added at the end of cooking, melts gently, providing a velvety creaminess and a persistent savory note that envelops each grain without overpowering it. The result is a creamy but well-structured risotto, intense and harmonious, perfect for those who love bold and authentic flavors.
Ideal for a winter dinner or a refined lunch, this risotto represents a perfect synthesis between tradition and contemporary taste, able to conquer at the first bite with its depth and unmistakable character.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 7/8 cups Carnaroli rice (or Roma)
- 1 head radicchio (long)
- 4 1/4 cups vegetable broth
- 4 oz gorgonzola (spicy)
- Half golden onion
- Half cup white wine
- to taste extra virgin olive oil
- 3 tbsp butter (cold)
- 1/3 cup Parmigiano Reggiano PDO
- to taste salt
- to taste black pepper
Steps
To prepare the SPICY RADICCHIO AND GORGONZOLA RISOTTO you should first make a classic vegetable broth. To speed things up you can use a bouillon cube or make it yourself with celery, carrot and onion.
Clean the radicchio and cut it into thin strips. Place it in a bowl with cold water and let it soak for 20 minutes. This will release part of its bitterness.
In a large skillet heat a drizzle of olive oil, then add the drained radicchio. Season with salt, add a teaspoon of sugar, a sprinkle of black pepper and let it wilt over medium heat for 10 minutes.
Once ready, turn off the heat and set it aside.
In a heavy-bottomed pot place a drizzle of oil and gently sauté the finely chopped onion. Lightly salt it and if necessary add a splash of broth.
Then add the rice and toast it until, when touched with a finger, it feels warm. Lightly salt it, deglaze with the wine and, once the alcohol has evaporated, add the broth little by little.
Cook the rice over low heat for about 15 minutes, stirring occasionally. Be careful, though: it should remain al dente.
When the risotto is almost done add the radicchio and finish cooking. With the heat off add the gorgonzola, cold butter, the Parmesan and cream the risotto.
Cover with the lid and let the radicchio and gorgonzola risotto rest in the pot for 5 minutes before serving.
