Radicchio and gorgonzola risotto

Radicchio and gorgonzola might sound strange for some people, but it’s a very popular combination in Italy. Purple chicory, better known under the name radicchio, is a rather bitter-tasting bud, much appreciated in Italian gastronomy. It is very common to find it combined with the strong flavor of gorgonzola cheese, sometimes also balanced with caramelized red onions.

It will be possible to prepare a risotto with any other ingredient (asparagus, funghi porcini, pumpkin, zucchini, etc.) with the here indicated technique. In the recipe of rice with dried mushrooms, you will find a different cooking method. But by definition and unlike other types of rice plates (like Spanish Paella), Italian risotto should be very creamy and not dry.

The essential previous step: prepare a vegetable stock

Boil chopped vegetables for 20-30 minutes (onion, carrot, celery stalk, leek, etc). Add garlic, a bay leaf, rosemary or any other herb that you prefer. It’s convenient to cook them in enough water, calculate no less than 300 ml per guest.

Prepare the risotto:

Chop the onion and fry over moderate heat with a little extra virgin olive oil. When it becomes transparent, add the rice and brown for 3-4 minutes, stirring to avoid burning. Add a little of the broth and stir. As the liquid evaporates, gradually add a little more broth, always taking care that the rice is covered, and continue stirring occasionally. Halfway through cooking, add the chopped radicchio. When the rice is al dente, turn off the heat and add the gorgonzola and grated cheese. Mix until amalgamated. If the rice is a little dry, add some broth very little by little, until you get a very creamy texture. Correct salt and season with fresh ground pepper. Serve immediately.

Tips and tricks:

1. Always respect the cooking time indicated by the manufacturer on the package. For that reason, no exact time is mentioned in the recipe. Normally this type of rice will be perfectly al dente after 18-20 minutes.
2. Rice cooking time is calculated from the moment when the broth is added. And the broth must be still hot when added to the rice.
3. The most common types of rice for risotto are Carnaroli, Arborio, Roma, Baldo, S. Andrea, Vialone Nano. These are short or round grain rice, and they all absorb flavors better. The Carnaroli is ideal thanks also to its high starch content. That’s one of the secrets to achieve a very creamy result.
4. Sometimes cream or butter is usually added at end, in order to get that desired creaminess. But this makes the plate heavier, and also it will not be really necessary if the indicated steps are followed.
5. This dish can also be garnished with some slightly crushed walnuts or hazelnuts.
6. Radicchio is often also combined with smoked bacon.
7. In Italy, the red onion from Tropea is highly appreciated, which is considered the sweetest variety, and which would be the most indicated in this recipe.
8. Before adding the broth, it is possible to deglaze with a glass of white wine first. In that case, cook over high heat for a few minutes, so that the alcohol evaporates.
9. For the grated cheese, use Parmigiano Reggiano, Pecorino Romano, Grana Padano, etc.