I love rice in any recipe, from sweet to savory, and this Risotto with Treviso Radicchio, Gorgonzola, and Walnuts is my favorite dish. To keep the taste more delicate and less pungent, I used gorgonzola with mascarpone. A perfect combination of flavors for a tasty recipe.
Other RISOTTO recipes by clicking the links below
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 545.26 (Kcal)
- Carbohydrates 48.50 (g) of which sugars 2.83 (g)
- Proteins 12.45 (g)
- Fat 30.94 (g) of which saturated 2.83 (g)of which unsaturated 0.98 (g)
- Fibers 2.00 (g)
- Sodium 770.04 (mg)
Indicative values for a portion of 270 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
- 3/4 cup Carnaroli rice
- 1 head early Treviso IGP radicchio
- 1/2 cup dry white wine
- 1 packet saffron
- 1 shallot
- 3.5 oz gorgonzola with mascarpone
- 6 walnuts
- 1/4 cup Parmigiano Reggiano DOP (grated)
- 2.5 cups vegetable broth (salted)
- 2 tbsps extra virgin olive oil
Tools
- Food scale
- Pan
- Wooden spoon
- Ladle
- Pot
Steps
Keep the broth warm over low heat. Clean the radicchio, cut it into strips, and soak it for 5 minutes to remove bitterness. In a pan, sauté the finely chopped shallot with the oil, add the radicchio, let it brown for a few minutes, and add the rice. Toast and deglaze with the white wine.
Moisten with a ladle of broth and stir. Dissolve the saffron in another ladle of broth and pour it over the rice, stirring. Cook by adding the broth gradually as it dries. If the broth is salty enough, do not add salt to the rice. When the risotto is cooked, approximately after 18 minutes, turn off the heat and add the gorgonzola.
Also add the chopped walnuts, the grated parmesan, and mix well. Let it rest for a few minutes and serve on flat plates.
