Radicchio and gorgonzola risotto
Vincenzo's Plate · ♥ 1.2K likes · 35.7K views · 15 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g carnaroli rice
- radicchio
- gorgonzola
- vegetable stock
- 1 glass white wine
- ¼ whole chopped onion
- 50 g butter
- 4–5 tbsp Pecorino cheese
Remove the bottom of the radicchio, cut into strips and then small pieces.
- 4–5 tbsp extra virgin olive oil
Heat the olive oil in the saucepan over medium-low heat; add the onion and cook gently about 10 minutes until transparent and almost disappearing.
Add the rice and stir constantly for a few minutes to toast it without burning.
Toasting the rice
Add the glass of white wine and let it evaporate completely, cooking gently; count the 16 to 20 minute rice cooking time from when the wine goes in.
Adding the wine and counting the time
Add stock just to cover the rice and stir until absorbed; keep adding a little at a time so the rice stays moist and does not stick.
Adding stock a little at a time
With about five minutes left, add half the radicchio and a little more stock; keep stirring gently, adding stock as needed.
Stirring in the radicchio
Switch off the heat, wait about 20 seconds, then stir in the soft butter until melted, then the pecorino and gorgonzola.
Spoon into the middle of a plate and tap the plate from underneath to spread it; top with the remaining radicchio.
Plating and decorating