Radicchio is quite a seasonal produce of this time of the year. It may be a bit bitter, but I quite like it and there hasn’t been autumn without at least one radicchio-based dish!
Risotto with radicchio is probably the most popular dish. The combination with gorgonzola dolce (sweet) softens the bitterness of radicchio and makes the risotto even creamier!
Radicchio and Gorgonzola Risotto
Ingredients
Instructions
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Heat the olive oil in a large pan. Add the onion and sauté for 5 minutes. Add the rice and let it toast with the onion for 2 minutes. Finally, add the chopped radicchio, a pinch of salt and mix well.
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Add the vegetable stock (it must be hot), one ladle at a time, and replenish it when it is almost completely absorbed by the rice. Stir the rice every time you add the stock so that the temperature is maintained constant and each grain gets the same exposure. Repeat until the rice is almost cooked and all the liquid is gone (approx. 15 minutes or 2-3 minutes before the instructed cooking time on package).
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Take it off the heat, add the cheese stir vigorously to produce the creaminess. Let it rest, without stirring, for 5 minutes.
