Risotto with Radicchio and Gorgonzola

Ingredients

• Arborio or Carnaroli rice320g
• Radicchio di Treviso300g
• Gorgonzola dolce150g
• Vegetable broth1.2L
• Dry white wine120ml
• Shallot1 medium, finely chopped
• Unsalted butter50g
• Extra virgin olive oil2 tbsp
• Parmigiano Reggiano60g, grated
• Saltto taste
• Black pepperto taste

Directions

1. 1

   In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.

2. 2

   In a large, heavy-bottomed pot, heat the olive oil and 20g of butter over medium heat. Add the shallot and sauté until translucent, about 3 minutes.

3. 3

   Add the rice and toast for 2 minutes, stirring constantly, until the grains are hot and slightly translucent at the edges. Pour in the white wine and stir until it evaporates.

4. 4

   Add a ladleful of warm broth and stir until absorbed. Continue adding broth one ladle at a time, stirring frequently, for about 18-20 minutes, until the rice is al dente and creamy. Meanwhile, in a separate pan, sauté the radicchio with a little olive oil until wilted, about 5 minutes.

5. 5

   When the rice is nearly done, stir in the sautéed radicchio and the Gorgonzola, breaking it up with a spoon. Cook for 2 more minutes until the cheese melts.

6. 6

   Remove from heat. Stir in the remaining 30g of butter and the Parmigiano Reggiano. Season with salt and pepper to taste. Let it rest for 2 minutes, then serve immediately.