Risotto Radicchio and Gorgonzola

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 



  • 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!



Copyright © 2024 · Powered by LOCALiQ