Fish with saffron
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Risotto with Radicchio and Gorgonzola
ingredients
servings
4
Grated Parmesan cheese
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Vegetable broth
1 liter
Butter
30 grams
White wine
1/2 glass
Gorgonzola cheese
100 grams
Red radish
250 grams
Arborio rice
350 grams
first courses from Italy
Risotto with Radicchio and Gorgonzola
Risotto with Radicchio and Gorgonzola
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The radicchio and gorgonzola combination always works, is good with pasta, risotto and even pizza, perhaps with the addition of crushed walnut kernels
preparation
step 1
To prepare the Risotto, start cooking the pot with the broth.
step 2
While the broth warms, on the other hand, wash, dry and cut the radish finely.
step 3
In a low, quite large pan, simmer the radish with an olive oil.
step 4
When the radish is well-seasoned, add the rice and let it toast for 3 or 4 minutes while stirring, you will notice that the rice is toasted properly when the grain becomes transparent.
step 5
Rinse the rice with half a glass of white wine and allow it to evaporate well.
step 6
Once the whole wine has evaporated, ie when you no longer feel the smell of wine, you can start cooking the risotto: add the broth to just cover the rice, stir occasionally
step 7
Add broth again when it is absorbed and continue until cooked.
step 8
After about 10/15 minutes the rice will be cooked if salt is needed.
step 9
Turn off the fire and peel the risotto with butter, a parmesan cheese sauce and the gorgonzola cut into pieces. Mix gently until butter and cheeses are loosened.
step 10
You can not! the Radicchio and Gorgonzola Risotto is ready! Let it rest 5 minutes before serving, so it will get more flavor.
