SERVES 4 persons TOTAL TIME 30 minutes DIFFICULTY easy
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
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).
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.
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