Italian > Risottos

Risotto al Radicchio e Gorgonzola Recipe

Ingredients with Measurements:
- 1 small head of radicchio, chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 1/2 cups of Arborio rice
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 1/2 cup of crumbled Gorgonzola cheese
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of butter
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle

Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the chopped onion and garlic and sauté until translucent.
3. Add the chopped radicchio and sauté for 2-3 minutes until wilted.
4. Add the Arborio rice and stir to coat with the butter and vegetables.
5. Pour in the white wine and stir until it has been absorbed by the rice.
6. Begin adding the broth, one ladle at a time, stirring constantly until each ladleful has been absorbed before adding the next.
7. Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes.
8. Remove from heat and stir in the crumbled Gorgonzola cheese and grated Parmesan cheese until melted and creamy.
9. Season with salt and pepper to taste.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 380
Fat: 14g
Carbohydrates: 48g
Protein: 12g

Substitutions for ingredients:
- Radicchio can be substituted with other bitter greens such as kale or endive.
- Gorgonzola cheese can be substituted with other blue cheeses such as Roquefort or Stilton.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the white wine with red wine for a deeper flavor.
- Add chopped walnuts or hazelnuts for crunch.

Tips and tricks:
- Keep the broth warm in a separate saucepan to speed up the cooking process.
- Stir constantly to prevent the rice from sticking to the bottom of the pan.
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.

Storage instructions:
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat leftover risotto in the microwave or on the stovetop with a splash of broth or water to loosen it up.

Presentation ideas:
Serve the risotto in individual bowls or on a large platter garnished with chopped fresh herbs such as parsley or thyme.

Garnishes:
Chopped fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.

Pairings:
Pair with a crisp green salad and a glass of white wine.

Suggested side dishes:
Garlic bread, roasted vegetables, or a side of grilled chicken.

Troubleshooting advice:
If the risotto is too dry, add more broth or water to loosen it up. If it is too wet, continue cooking and stirring until the excess liquid has been absorbed.

Food safety advice:
Make sure to use cooked chicken or shrimp if adding to the risotto for a protein boost. Store leftovers in the refrigerator and reheat thoroughly before consuming.

Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is typically made with Arborio rice and broth and can be flavored with a variety of ingredients such as vegetables, meats, and cheeses.

Flavor profiles:
This risotto has a slightly bitter and nutty flavor from the radicchio and Gorgonzola cheese, balanced by the creamy texture of the rice.

Serving suggestions:
Serve this risotto as a main course for a cozy dinner at home or as a side dish for a special occasion.

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Region: Italian

Taste: Savory, Creamy, Tangy, Cheesy, Bitter