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Risotto radicchio e gorgonzola is an harmonious, well-balanced recipe that creates that perfect balance between the bitterness of radicchio and the creaminess and sweetness of gorgonzola cheese; a winter dish coming all from the Italian culinary culture that always gives an intense and enveloping experience.
A recipe that celebrates Northern Italy, this risotto with gorgonzola and radicchio, where the main ingredients, radicchio from Treviso, sweet gorgonzola and extra virgin olive oil, represent the symbols of a rustic and traditional cuisine.
Ingredients for 4 people
• 400g Treviso red radicchio
• 320g Carnaroli rice
• 180g dry white wine (or dry red)
• 150g sweet Gorgonzola
• 60g San Felice extra virgin olive oil
• 30g grated parmesan
• 1 shallot
• 1l vegetable stock
• Salt and pepper to taste
Preparation
1. Start preparing the creamy radicchio and gorgonzola risotto by pouring the San Felice EVO oil into a widepan with chopped shallots. Let it fry lightly and add the Carnaroli rice, toasting it over low heat and stirring occasionally. When the rice grains begin to change color, add the chosen wine and let it evaporate for a few minutes.
2. Once the alcoholic part of the wine has evaporated, add a ladle of vegetable broth, let it absorb, stirring slowly, and add the Treviso radicchio, previously cleaned and finely chopped. If necessary, mix and incorporate another ladle of broth.
3. Continue cooking the risotto with gorgonzola and radicchio for as long as necessary or to taste, adding broth when it is too dry and continuing to mix. Once cooked, add the grated parmesan, the sweet gorgonzola cut into cubes and stir.
4. Once it is well mixed, turn off the heat, cover the red radicchio and gorgonzola risotto with a lid for a few minutes. Serve the gorgonzola and radicchio risotto while still hot with a sprinkling of black pepper to taste and for that touch of crunch, finish with chopped walnuts or hazelnuts, whose flavor goes divinely with our recipe for risotto with red radicchio and gorgonzola.
Now, let’s move on to our suggestions for pairing with extra virgin olive oil.
The risotto with radicchio, gorgonzola and walnuts pairs beautifully with aromatic and structured evo oils, capable of balancing the sweetness of the gorgonzola cheese and at the same time enhancing the intense flavor of the radicchio di Treviso. A good novello oil, Unfiltered, with its roundness, could be an option; as well as our extra virgin Vert De Vertes, which thanks to the selection of only green olives and its full-bodied, bitter-spicy character, will enhance the complex flavors of the dish.
If you prefer delicate olive oils instead, then interesting choices could be our Or De Noires or Campo di Casa. Their particular structure marries harmoniously with the ingredients of the risotto with gorgonzola and radicchio.
Instead, if you want to dare a little and change the cards on the table, we recommend the risk of using one of our flavored oils: Garlic, Rosemary and Truffle are the nuances of flavor that we like most when we prepare this recipe for risotto with red radicchio, sweet gorgonzola and walnuts.
Now that you have discovered the recipe for risotto with radicchio and gorgonzola and you also have our advice for pairing oil and food, all you have to do is get to the stove and delight yourself with this delicacy.
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