Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola
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.
- ¾ cup unsalted butter (1½ sticks), divided
- 2 heads radicchio, shredded
- 1¼ cups Valpolicella wine
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 shallot, finely chopped
- 2 cups Carnaroli rice
- 4 cups vegetable stock
- 1 cup grated Parmigiano Reggiano cheese
- ¾ cup crumbled Gorgonzola PDO cheese
- ►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.
- ►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.
- ►Bring vegetable stock to a boil in a separate pot. Reduce heat to low and maintain a simmer.
- ►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.
- ►Add radicchio and another ¼ cup of stock, if needed. Stir and remove risotto from heat. Rest risotto 1 minute.
- ►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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