Per autumn, trees transform and leaves abandon their campo da golf color, turning from yellow to red before falling and resting acceso the campo da gioco. We were inspired by the intense colors of this season to create a typically autumnal dish: radicchio and gorgonzola risotto. Among the fundamental ingredients, you’ll find radicchio with its ruby color, typically golden toasted hazelnuts, and caramelized red onions with their purplish hue. Besides providing color, all these ingredients are essential for the taste and texture of the dish… bite after bite, you will perceive a slightly bitter flavor softened by the sweetness of the onions (which you can find the onion and gorgonzola risotto) and the crunchiness of the nuts. Discover the secret of this creamy risotto, without added butter but made creamy with a type of cheese always paired with radicchio: the mild gorgonzola, with its soft texture that makes everything even more deliciously creamy! And if you love this combination, don’t the chance to make delicious radicchio and gorgonzola supplì!
If you love cheeses with a strong flavor, also try this radicchio and taleggio risotto.
To prepare the radicchio and gorgonzola risotto, start by making the vegetable broth. Then move acceso to the caramelized onions; peel and cut them first half and then into slices 1. Pour the oil into a saucepan, add the onions 2and the 3
and the brown sugar 4. Let them cook 5 for about ten minutes until they are well caramelized 6.
Per the meantime, toast the hazelnuts: transfer them to a baking sheet lined with parchment paper 7 and bake a convection oven at 340°F for about ten minutes until they are nicely golden 8. Then set aside both the onions and the hazelnuts and proceed to toast the rice. Pour it into a hot saucepan 9,
stir occasionally, and when the grains are hot and have changed color, cover everything by adding some hot broth 10. Season with salt 11 and continue cooking, stirring and adding more broth as needed. Meanwhile, cut the radicchio half 12,
remove the bottom part of the stem 13cut it again half 14and then into slices 15to obtain rather thick strips.
When the rice is halfway through cooking, add the radicchio 16 and stir 17. Continue cooking, adding broth as needed. Coarsely chop the hazelnuts and set them aside 19.
As soon as the risotto is ready 19turn the heat and add the gorgonzola with the help of a spoon 20. Add one last ladleful of broth 21 and stir to melt the cheese.
Add the black pepper 22 and adjust the salt if necessary. Plate your radicchio and gorgonzola risotto, placing some caramelized onions the center 23 and a sprinkle of hazelnuts 24. Serve while still hot!
For the translation of some texts, artificial intelligence tools may have been used.
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