- 320 g CARNAROLI RICE
- 200 g RADICCHIO
- 120 g SWEET GORGONZOLA
- 1 l VEGETABLE BROTH
- FINE SALT, just enough.
- BLACK PEPPER, just enough.
- 100 g RED ONION
- 20 g CANE SUGAR
- 0,5 l WATER
- 15 g EXTRA VIRGIN OLIVE OIL
- 60 g HAZELNUTS
At first, prepare the vegetable broth. Then, peel and cut the onion in half and then into slices. Pour oil into a pot; add the onion, water and cane sugar. Let them cook for around ten minutes until they well caramelized.
Meanwhile toast the hazelnuts: move them to a drip pan lined with baking paper and bake in a ventilated oven at 170° for around 10 minutes until they brown. Set aside the onions and the hazelnuts and toast the rice. Pour it into a hot casserole and mix it. When the grains will heat up and change the colour, cover the pot adding a bit of broth.
Adjust the salt and keep cooking mixing and adding vegetable broth, if needed. In the meantime, cut the radicchio in half, throw the stalk away. Cut it once again and then in thick layers. When the rice is half-cooked add radicchio and mix.
As soon as the risotto is ready, turn off the heat and add the gorgonzola with a spoon. Add once again a spoon of broth and mix until the cheese melts. Add black pepper and adjust the salt, as you wish. Place your risotto with radicchio and gorgonzola with the caramelized onions and hazelnuts at the centre. Serve still hot!
We suggest eating the risotto right away. However, it can last for up to 1 day in the fridge. We also suggest avoiding freezing it.
In addition to the pleasant mixture of tastes, the combination of cooked radicchio with some other sweet ingredients such as caramelized onions; dried fruits or fresh apple aims at softening the bitter taste of the radicchio. You can switch the caramelized onion with a raw radicchio julienne.
6 March 2020