Risotto with Radicchio
Radicchio Risotto is an absolute explosion of creaminess thanks to the combination of butter, gorgonzola and pecorino cheese, not to mention the magic of starch! Try this unique dish with an ingredient which will definitely surprise you.
¼ brown onion (chopped into small pieces)
Extra virgin olive oil (EVOO)
200g/7oz carnaroli rice
1 head radicchio salad
1 glass white wine
1L vegetable stock
4-5 tblsp Pecorino Romano/Parmigiano Reggiano
1 large stainless steel (deep) pan OR pot
1 large stainless steel pot or deep fry-pan (non-stick)
- Radicchio risotto is made using at least half a head of the leaves. Start by cutting the radicchio into strips and then again into smaller pieces.
- Place your pan or pot on a stove at a medium-low heat and once it has slightly warmed, add 4-5 tablespoons of extra virgin olive oil.
- When this has warmed, add the chopped onion and sautee for approx. 10 minutes. Turn the heat down if necessary and cook gently using a wooden spoon to mix every so often.
- Once the onion has turned soft and glossy, add the rice and toast it in the pan. Combine the rice and onion and keep stirring it using a wooden spoon.
VINCENZO’S TIP: Make sure you keep stirring or it will burn!
- After a few minutes the rice will be nicely toasted. It’s now time to add the glass of wine. Once you pour it in, mix through and continue to cook at a very low simmer.
VINCENZO’S TIP: Check the packet instructions for rice cooking time. Use this as a guide for how long to cook your rice once it has already been lightly toasted and start counting from the time you add your wine.
- You will notice the rice for your radicchio risotto will start to become creamy while it mixes with the wine and this starts to evaporate. Keep strirring!
- Once the mixture has become thick and there is no liquid, start to add the stock –just enough to cover the rice, not too much. This should be added at a warm temperature.
- Keep stirring your radicchio risotto base with the wooden spoon and once the stock has reduced and you reach a creamy consistency, add the stock once again.
- Each time the stock is added, leave it to reduce before adding another portion. The key step: KEEP ON STIRRING during the entire process and do not increase the heat, the rice is best cooked gently and slowly.
- The rice should become beautiful and creamy during this process.
VINCENZO’S TIP: Add the stock only as you need to and never let the rice get dry. This may mean you have leftover stock at the end of the process and that’s OK!
- Five minutes prior to the final (recommended) cooking time, add the radicchio (half a head) (leaving a small portion to the side) and add another ½ ladle of stock.
- Mix through making sure the stock just covers everything. At this point, the rice will grow and the radicchio will change colour.
- At the point you have 3 minutes cooking time left, add another ½ ladle of stock and mix to combine.
- When the rice has finished cooking, taste it to make sure it is cooked through then remove from heat once you are happy with the texture.
- Add the butter immediately and once melted, mix through the grated pecorino cheese and several pieces of gorgonzola cheese (feel free to add as little or as much as you like). Stir until both have melted completely…
- Finally, add a sprinkle of salt and a generous amount of pepper to your radicchio risotto and mix through.
HOW TO SERVE:
Scoop up your desired amount of radicchio and gorgonzola risotto recipe into the centre of a flat plate. To spread this out evenly, hold the plate firmly with one hand and hit it the plate (underneath) firmly using the palm of your hand. Do this a few times before adding extra radicchio leaves (uncooked) on top to garnish.
E ora si mangia Vincenzo’s Plate….Enjoy!
Here are 2 more Risotto recipes you MUST try:
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