Risotto Radicchio and Gorgonzola

By Valeria, a friend from Vicenza.

You might enjoy this recipe in many regions of Italy, even if radicchio is mostly grown in the Veneto region. 

Ingredients for 4 people:

• 320 grams (1 and 1/2 cup) of Arborio rice
• 1 liter (1/4 gallon) of vegetable broth
• 1/4 lb of Gorgonzola cheese (or Taleggio or similar)
• 3 Tbsp EVOO  
• 1 small onion
• 225 grams (1/2 lb) of radicchio (in Italy we love to use the Radicchio tardivo | see pic below)
• salt and pepper to taste 

Directions: 

• Finely chop the onion and sauté with EVOO in a pan for a few minutes
• Then chop the radicchio and add it to the pan with the onions
• Cook the veggies for at least 10 mins
• Add the rice to the cooked radicchio and onions and stir until it’s coated with oil (a few minutes)
• In the meantime heat up the vegetable broth (we made it simply just boiling water with 1 big carrot, 1 big onion, 1 sprig of rosemary, 2 garlic cloves, 1 big potato and 1 celery stalk)
• Add 1 ladle of hot broth to the rice and stir. Continue stirring and add more broth when the rice begins to dry – i.e. absorbs all the liquid (usually it takes around 20 minutes on medium flame to complete the process) 
• When the risotto is nearly done "al dente" add the gorgonzola and stir to make a smooth concoction
• Adjust with salt and pepper to your taste and serve on individual plates 

Buon appetito!