Nothing to lose, everything to GRAIN! This risotto uses a delicious flavour combo and is super simple to make.
Radicchio is bang in season in the colder months, and Italians have a passionate love affair with it. Cook it up and it takes on a glorious sweet and nutty flavour. It's hard to think of a vegetable more celebrated in the north east of the country, and all those crazy Venetians can't be wrong. So give it a go, ok?
Recipe of the Week: Radicchio and Gorgonzola Risotto
- 1 onion, diced
- 1 garlic clove, thinly slice
- 200g radicchio (or roughly half a head), roughly chopped
- 1 litre hot vegetable stock, (the better the stock, the better your risotto will taste)
- 320g risotto rice (Carnaroli ideally)
- 120g Gorgonzola, roughly chopped
- Handful of grated parmesan
- Salt and Pepper to taste
1 Fry the onion on a medium heat in a glug of good extra virgin olive oil for around 5 minutes, until soft. Add the garlic and cook for a few minutes more. Add the risotto rice and toast the rice in the pan with the onion and garlic until heated through but don't let it brown.
2 Start to add the stock a couple of ladles at a time, mixing more in when the previous addition has been absorbed, mixing well throughout. When the rice is around half cooked, mix in the radicchio.
3 When the rice is cooked, it should be soft but still have a little bite in the centre of each grain. The the risotto should still be loose and creamy, no one likes a dry risotto! Take it off the heat, add a final ladle of stock and mix in the gorgonzola and parmesan until melted. Season with salt and pepper to taste and serve.