Radicchio and Gorgonzola risotto is a classic Italian dish that balances intense flavors in an irresistible combination. With the help of the Bimby, you can easily and quickly prepare this delicacy, achieving a creamy and delicious result that will satisfy all palates. Radicchio and Gorgonzola risotto is a very tasty first course, loved by both adults and children. For this preparation, I used sweet Gorgonzola because it’s more delicate. The radicchio, with its slightly bitter taste, pairs well with the sweetness of the Gorgonzola. This light risotto is very simple to prepare, but with the help of the Bimby, it becomes even easier.
Radicchio and Gorgonzola risotto is a delicious dish typical of Italian cuisine, originating from the Veneto region. The first records of this preparation date back to 1889 when composer Giuseppe Verdi enjoyed this tasty dish not only in winter but also in summer. The late red radicchio of Treviso, the main ingredient of radicchio risotto, was awarded the PGI in 1996. This autumn dish is loved by both adults and children.
Radicchio is a highly nutritious vegetable rich in beneficial substances for health. It is rich in vitamins, minerals, and antioxidants, and is particularly suitable for those following a low-calorie diet. Specifically, radicchio is an important source of vitamin C, vitamin K, folic acid, potassium, calcium, and iron. Moreover, it is a fiber-rich food that promotes proper digestion and helps maintain satiety.
Gorgonzola is a soft cheese with an intense and characteristic flavor, which can be used in many recipes. Nutritionally, Gorgonzola is rich in calories and fats, but it is also a source of proteins and minerals. Specifically, Gorgonzola is rich in calcium, phosphorus, zinc, and B vitamins. However, due to its high content of saturated fats, it is advisable to consume Gorgonzola in moderation.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/2 cups Carnaroli rice
- 14 oz radicchio
- 3 1/2 oz gorgonzola
- 2 tbsps extra virgin olive oil
- 1/2 shallot
- 4 cups vegetable broth (or 1 tablespoon of granular broth or 1 vegetable stock cube)
Tools
Bimby
Steps
To prepare a delicious risotto, follow these steps:
Preparation:
Place the shallot in the Bimby and blend for 5 seconds at speed 7.
Add the oil and sauté at 212°F for 2 minutes at speed 1.
After thoroughly washing the radicchio, slice it and place it in the Bimby. Set the speed to 7 for 5 seconds.
Using a silicone spatula, scrape the radicchio pieces from the edges and add the rice and a pinch of salt.Toast for 2 minutes at 212°F at speed 1 in reverse.
Gradually add the boiling vegetable broth and set to cook for 15 minutes at 212°F always in reverse.
Just before the cooking is finished, add pieces of Gorgonzola and butter to cream. If the consistency is too dry, add a few tablespoons of water.
Once cooking is complete, let it rest for a few seconds and serve at the table
PREPARATION:
1 Slice the radicchio into strips and let it wither in a pan with a drizzle of oil, salt, and pepper until soft. Reserve some raw radicchio to use as a garnish.
2 Toast the rice in a high-sided saucepan and deglaze with wine. Meanwhile, bring a pot of vegetable broth to a boil separately.
3 Once the wine has completely evaporated and lost its alcoholic smell, start adding the vegetable broth to the rice and continue cooking.
4 Halfway through cooking, add the stewed radicchio and finish cooking.
5 At this point, adjust the taste with salt and pepper.
6 When the risotto is ready, remove it from the heat and cream it with butter and Parmesan.
7 Finally, serve the risotto with the raw radicchio strips on top.
Tips and Notes
Here are some variations of radicchio and Gorgonzola risotto you might try:
1 Radicchio and Gorgonzola Risotto with Speck: You can add some speck for a smokier flavor
2 Radicchio and Gorgonzola Risotto with Walnuts: If you want to add a crunchy touch to your risotto, you could chop some walnuts along with the shallot and sauté them with the oil. Keep some walnut pieces for the final decoration
3 Spicy Radicchio and Gorgonzola Risotto: If you prefer a spicier taste, you could try using spicy Gorgonzola
FAQ (Frequently Asked Questions)
Can I use different types of rice to prepare radicchio and Gorgonzola risotto?
Yes, you can use different types of rice for the risotto, but it is advisable to choose suitable varieties like Arborio, Carnaroli, or Vialone Nano. These types of rice are rich in starch, which contributes to giving the risotto its creamy texture.
Can I substitute Gorgonzola with another cheese?
If you don’t like Gorgonzola or want a milder flavor, you can substitute it with cheeses like Taleggio, Fontina, or even Parmesan. Adjust the amount according to your personal taste.
Can I prepare radicchio and Gorgonzola risotto in advance?
While risotto is best when freshly made, you can do some preparations in advance. You can toast the rice, prepare the broth, and cut the radicchio in advance. However, add the radicchio and cheese during the final cooking to ensure optimal freshness and flavor.
What variations can I add to radicchio and Gorgonzola risotto?
You can further enrich the dish by adding toasted walnuts, crispy bacon, or reducing the radicchio in balsamic vinegar before incorporating it into the risotto. Experiment with aromatic herbs like thyme or sage for an extra touch of aroma.
