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Risotto with radicchio and gorgonzola
Serves 4 Starters and mains
Ingredients
- 1.5 litres vegetable stock
- 2tbsp olive oil
- 30g salted butter
- 1 onion, finely chopped
- 200g radicchio, thinly sliced
- 350g arborio rice
- 100ml white wine
- 90g gorgonzola dolce, cut into cubes
- 100ml single cream
- 20g parmesan, grated
Method
Bring the stock to the boil in a large saucepan. Cover, reduce the heat to low and leave to simmer.
Heat the oil and butter in a large, heavy-based saucepan set over a medium heat. As the butter begins to melt, add the onion and a pinch of salt. Cook, stirring, until the onion begins to turn soft and translucent. Add half the chopped radicchio and give everything a good stir. Then add the rice, increase the heat to high and cook, stirring, for a couple of minutes, until the rice crackles a little and you feel it trying to stick to the bottom of the pan. Pour in the wine and stir constantly for 3-5 minutes. Wait until it has been absorbed then add the stock a ladelful at a time. The idea is to keep the rice wet and keep it moving by stirring constantly so that it will cook evenly. Continue in this manner for 15-20 minutes until the rice is plump and tender but still firm at its centre. You might not need all the stock. A few minutes before the rice is done, stir in the remaining radicchio.
Put the gorgonzola and cream in a small saucepan and heat gently until the cheese has melted and you have a creamy sauce. Remove the risotto from the heat, leave to sit for a couple of minutes, then pour in the melted gorgonzola and cream. Stir well, add the parmesan and stir again. Serve straight away.
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