How to make the perfect radicchio and gorgonzola risotto: winter comfort food.
The creamiest risotto of the winter
Ingredients for 2 people
- 150 g Carnaroli rice
- 1 glass of red wine 🍷
- 20 g butter
- 20 g grated Parmesan cheese
- 1 late Treviso radicchio
- 30 g gorgonzola
- Vegetable broth to taste
- Salt to taste
Procedure
Cut the radicchio into thin strips. Melt 10g of butter in a saucepan and toast the rice for a couple of minutes. Add a pinch of salt and begin pouring in the hot vegetable broth, a ladle at a time.
Add the chopped radicchio and let it simmer. Deglaze with the red wine and let the alcohol evaporate. Continue cooking, gradually adding the vegetable broth.
When the rice is cooked and creamy, turn off the heat and stir in the remaining butter and Parmesan.