Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico

4

47 min

Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico

Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 1

Time

47 min

Serving

2 persons

Calories

966

Rating

4.00★ (2)

Author: Victoria Buriak
This is a true Italian winter favorite. The flavor and texture combination is enjoyable due to the tangy flavor of the Gorgonzola, sweetness of the walnuts, and the slight bitterness of the radicchio. The balsamic glaze simply takes it over the top! Buon appetito! This is excellent served with salmon.

Ingredients

  • quart vegetable stock: 1 piece (or as needed)
  • olive oil: 0.25 cup (divided)
  • medium carrot: 0.5 piece (minced)
  • stalk celery: 0.5 piece (minced)
  • onion: 2 Tbsp (minced)
  • arborio rice: 0.75 cup
  • red wine: 2 Tbsp
  • head radicchio: 1 piece (sliced)
  • ounces Gorgonzola cheese: 3 piece (cut into cubes)
  • walnuts: 0.33333 cup (chopped)
  • balsamic glaze (reduced balsamic vinegar): 2 Tbsp
  • Parmigiano-Reggiano cheese: 2 Tbsp (grated, optional)

Metric Conversion

Stages of cooking

Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 21
Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 32
Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 43
Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 54
Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 65
  1. Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
    Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 2
  2. Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
    Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 3
  3. Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
    Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 4
  4. Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
    Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 5
  5. Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.
    Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Photo 6

How did you like this article?

You may also like