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Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola


Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola
Serves 4
Carnaroli rice makes this risotto taste restaurant-ready thanks to high starch content and firm texture. Check your local Italian specialty food store or Whole Foods to purchase, or sub another medium-grain rice.
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Ingredients
  1. ¾ cup unsalted butter (1½ sticks), divided
  2. 2 heads radicchio, shredded
  3. 1¼ cups Valpolicella wine
  4. Sea salt, to taste
  5. Freshly ground black pepper, to taste
  6. 1 shallot, finely chopped
  7. 2 cups Carnaroli rice
  8. 4 cups vegetable stock
  9. 1 cup grated Parmigiano Reggiano cheese
  10. ¾ cup crumbled Gorgonzola PDO cheese
Instructions
  1. ►Melt 1 tablespoon butter in a stockpot over medium heat. Add radicchio to pan with butter. When radicchio begins to wilt, add half the wine and cook until wine has reduced by two-thirds. Season with salt and pepper and set aside.
  2. ►Melt 2 tablespoons butter in the same stockpot. Add shallots and cook until translucent, about 4 to 5 minutes. Add Carnaroli rice and toast for 1 to 2 minutes or until very light brown, stirring continuously. Add remaining wine and cook until it has almost fully evaporated, about 3 to 5 minutes.
  3. ►Bring vegetable stock to a boil in a separate pot. Reduce heat to low and maintain a simmer.
  4. ►Add ¼ cup vegetable stock to stockpot, stirring risotto often and making sure it doesn’t stick. Once stock has been absorbed, add another ¼ cup. Continue adding stock in ¼-cup increments until rice is al dente (about 15 minutes), stirring often.
  5. ►Add radicchio and another ¼ cup of stock, if needed. Stir and remove risotto from heat. Rest risotto 1 minute.
  6. ►Add remaining butter and stir vigorously. Once butter is melted and incorporated, add grated Parmigiano and season with salt and pepper to taste. Top with Gorgonzola and serve.
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