Risotto with Radicchio from Treviso and Gorgonzola cheese

SERVES 4 persons TOTAL TIME 30 minutes DIFFICULTY easy

INGREDIENTS:

350 gr. Carnaroli Rice

1,8 l. hot stock

40 gr. unsalted butter

200 gr. radicchio from Treviso

1 small onion

½ glass of white dry wine

salt to taste

for the mantecatura:

80 gr. Gorgonzola cheese

DIRECTIONS:

• Wash the radicchio and cut it into strips.

• In a saucepan, brown the onion with the butter for a few minutes, stirring.

• Add the radicchio and cook over low heat for 5 minutes, stirring occasionally. Add some broth if necessary.

• Season lightly with salt.

• Turn up the heat, pour in the rice and toast it for one minute until the grains become shiny, stirring constantly.

• Sprinkle with the wine. When the wine has evaporated, reduce the heat and cook the risotto by adding the hot broth a little at a time, stirring, allowing the rice to absorb it before adding more.

• Continue until the risotto is ready (this will take about 16/18 minutes, depending on the type of rice).

Mantecatura (creaming):

• When the rice is "al dente", turn off the heat and add the Gorgonzola cheese.

• Let stand for a minute, to allow the cheese to melt, then mix everything well together.

• Serve immediately.