Risotto with Radicchio and Gorgonzola

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A classic Northern Italian risotto from the Veneto region, where bitter radicchio meets creamy, pungent gorgonzola. The rice is slowly stirred with warm broth until velvety, then finished off the heat with cold butter and a generous handful of cheese for that signature all'onda (wave-like) flow.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 25 gFat
• 12 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 3 gSugar
• 22 gProtein
• 850 mgSodium
• 380 mgPotassium
• 320 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the risotto

• 1 1/2 cups (300 g) Carnaroli or Arborio rice
• 1 small head (about 280 g) radicchio, cored and thinly sliced
• 1 small yellow onion, finely diced
• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter, cold and cubed
• 1/2 cup (120 ml) dry white wine
• 5 cups (1.2 L) warm beef or vegetable broth, kept at a gentle simmer

For the finish

• 1 cup (150 g) gorgonzola dolce, crumbled
• 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
• Fine sea salt and freshly ground black pepper, to taste
• 2 tbsp chopped flat-leaf parsley, for garnish

Directions

1. Warm the broth in a small saucepan and keep it at a low simmer; finely dice the onion, slice the radicchio into thin ribbons, and crumble the gorgonzola so everything is ready before you begin.
2. In a wide, heavy-bottomed pan, heat the olive oil with 1 tablespoon of the butter over medium heat. Add the onion and a pinch of salt, and cook gently for 4-5 minutes until softened and translucent but not browned.
3. Stir in the radicchio and cook for 3-4 minutes, stirring often, until it wilts and turns a deep reddish-purple; add a splash of broth if the pan looks dry.
4. Add the rice and toast for 1-2 minutes, stirring constantly, until the grains look glossy and the edges turn translucent. Pour in the white wine and let it bubble away until almost fully absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue for 16-18 minutes until the rice is al dente and the consistency is loose and creamy, like thick porridge.
6. Remove the pan from the heat and stir in the remaining 2 tablespoons of cold butter, the gorgonzola, and the Parmigiano-Reggiano. Beat vigorously for about 30 seconds (this is the mantecatura) until the risotto is glossy and flows slowly when you shake the pan.
7. Season to taste with salt and pepper (gorgonzola is already salty, so go easy), cover, and let it rest for 2 minutes. Plate immediately, garnish with parsley, and serve hot.

Cook’s Notes

• Always keep your broth at a gentle simmer; adding cold liquid shocks the rice and slows the cooking.
• Do not rinse the rice before cooking; the surface starch is exactly what gives risotto its signature creamy texture.
• Choose gorgonzola dolce for a milder, sweeter finish, or piccante if you want a sharper, more assertive bite.
• For a striking color contrast, reserve a small handful of raw radicchio ribbons to stir in just before serving.
• Risotto waits for no one; serve it within a few minutes of finishing, as it will continue to thicken and lose its all'onda flow as it sits.

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