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Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico
Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico
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Prep Time:
15 minutes
Cook Time:
32 minutes
Total Time:
47 minutes
Indulgent Italian risotto with radicchio, Gorgonzola, walnuts, balsamic glaze, and Parmigiano.
Ingredients:
  • 1 quart vegetable stock, or as needed
  • 0.25 cup olive oil, divided
  • 0.5 medium carrot, minced
  • 0.5 stalk celery, minced
  • 2 tablespoons minced onion
  • 0.75 cup Arborio rice
  • 2 tablespoons red wine
  • 1 head radicchio, thinly sliced
  • 3 ounces Gorgonzola cheese, cut into cubes
  • 0.33333334326744 cup chopped walnuts
  • 2 tablespoons balsamic glaze (reduced balsamic vinegar)
  • 2 tablespoons grated Parmigiano-Reggiano cheese
Instructions:
  • Bring flavorful vegetable stock to a vigorous boil in a saucepan, then lower the heat and let it gently simmer away.
  • In a stockpot over medium heat, sauté carrot, celery, and onion in 2 tablespoons of olive oil until onion is translucent, around 2 minutes. Add the other 2 tablespoons of olive oil and stir in the rice until coated and warm, about 1 to 2 minutes. Pour in the red wine and stir until the rice is coated and the wine is absorbed, for about 2 to 3 minutes.
  • Slowly pour in the warm vegetable stock, stirring constantly, until absorbed, about 2 to 3 minutes. Repeat this process, adding one ladleful of stock at a time, and cooking until the liquid is absorbed and the risotto is creamy but still slightly firm to the bite, about 10 to 15 minutes.
  • Combine radicchio, Gorgonzola cheese, and walnuts into the risotto, stirring until the cheese melts completely, for about 2 to 3 minutes. Continue cooking by adding more stock until the risotto is firm yet tender, approximately 5 minutes. Finish by removing from heat and covering the stockpot for 1 minute before serving.
  • Serve the creamy risotto on plates and drizzle with balsamic glaze and sprinkle with Parmigiano-Reggiano.

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