Cornelia Poletto presents her Mediterranean version of risotto and refines it with radicchio, gorgonzola, vinegar and parsley.
Risotto with radicchio and gorgonzola
Preparation time: approx. 45 minutes
Ingredients (for 4 servings): 2 shallots, 1 garlic clove, 80 g butter, 200 g risotto rice (eg Carnaroli), 50 ml white wine, 500 ml vegetable or poultry broth, approx. 1/2 head radicchio,$config[ads_text] not found
1 dash of vinegar, 1 sprig of rosemary and thyme, 4 sprigs of parsley, 100 g of gorgonzola, 40 g of walnut kernels, 80 g of Parmesan cheese (in one piece).
Peel off the shallots and garlic clove, dice finely. 1 tablespoon of butter in a casserole (it is best to make risotto in copper pots). Fry the shallots and garlic cubes in a glassy sauce. Add the risotto rice and sauté while stirring until glassy. Deglaze with white wine and bring to a boil.
2 Bring the broth to a boil. With the ladle, pour enough of it until the rice is just covered. Simmer over low heat, stirring constantly, until the rice has completely absorbed the liquid. Add the stock again and continue until the risotto rice has the desired texture, "al dente", so it still has "bite" (depending on the rice variety 20-30 minutes).
3 In the meantime clean the radicchio, peel off the leaves and place briefly in lukewarm water with a dash of vinegar - they will lose their bitter taste. Lift out, drain well and spin dry. Cut radicchio leaves into thin strips.
4 Wash the herbs, pat dry and finely chop the leaves. Dice Gorgonzola.
Roast 5 walnut kernels in a pan for a short time. Season the cooked risotto with remaining butter, herbs, gorgonzola and freshly grated Parmesan cheese.
6 Distribute the risotto on preheated plates. Give walnut kernels over it. Serve immediately.
Tip: If you have risotto residues, they can be wonderfully processed into "Arrancini". To cool the risotto, shape into small balls, bread and bake in hot fat.
about 600 kcal, 21 g protein, 34 g fat, 44 g carbohydrates
Here you can download the recipe:
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