Risotto with red chicory and gorgonzola cheese * * * Risotto al radicchio rosso e gorgonzola
Find here the ingredients and how to make your risotto with red chicory and gorgonzola cheese or “risotto al radicchio rosso e gorgonzola”!
- 300 gr rice (Arborio or Carnaroli)
- 500 gr radicchio red chicory finely cut into strips
- 1 red onion finely sliced
- 150 ml red wine
- 100 gr of gorgonzola cheese
- 40 g of Parmesan cheese finely grated
- 50 gr of butter
- extra virgin oil
- vegetable stock
Put the onion in a heavy saucepan with half the butter and cook it until soft, then add the red chicory, season and cook at medium-low for about 5 minutes.
Add the rice and and stir until well coated with the butter and the red chicory. Cook until, stirring with a wooden spoon until the rise is translucent and begins to stick to the bottom.
Pour the read wine, let it evaporate the add a ladleful of hot stock. Let the rice absorb it before adding another one.
Finally add gorgonzola and the parmesan and the pepper and stir the risotto until everything is well amalgamated. Serve at once with some more Parmesan if liked.