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Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola

Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola

Alessandro Grano
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.
Servings 4


  • ¾ cup unsalted butter 1½ sticks, divided
  • 2 heads radicchio shredded
  • 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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