I adore rice in any recipe, sweet or savory, and this Treviso Radicchio Risotto with Gorgonzola and Walnuts is my favorite dish. To keep the flavor milder and less sharp I used gorgonzola blended with mascarpone. A perfect combination of flavors for an appetizing recipe.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: 3 Servings
- 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 (uncooked) Carnaroli rice
- 1 head Treviso red radicchio (IGP), early variety
- 3.4 fl oz (about 1/3 cup) dry white wine
- 1 packet saffron
- 1 shallot
- 3.5 oz gorgonzola and mascarpone
- 6 walnuts walnuts
- 4 tbsp (about 0.7 oz) Parmigiano Reggiano PDO (grated)
- 2.5 cups (about 20.3 fl oz) vegetable broth (salted)
- 2 tbsp (about 1.1 oz) extra virgin olive oil
Tools
- Digital kitchen scale
- Frying pan
- Wooden spoon
- Ladle
- Pot
Steps
Keep the broth warm over low heat. Clean the radicchio, cut it into thin strips and let it soak for 5 minutes to remove some of the bitterness. In a pan, gently sweat the finely chopped shallot in the olive oil, add the radicchio, let it brown for a few minutes and then add the rice. Toast the rice and deglaze with the white wine.
Moisten with a ladleful of broth and stir. Dissolve the saffron in another ladleful of broth and pour it over the rice, stirring. Bring everything to cook, adding broth gradually as it is absorbed. If the broth is salty enough, do not add salt to the rice. When the risotto is cooked, after about 18 minutes, turn off the heat and add the gorgonzola.
Also add the chopped walnuts, the grated Parmesan and stir to finish and create a creamy consistency. Let rest a few minutes and serve on flat plates.
