RomanItalian
Radicchio and Gorgonzola Risotto
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian risotto with radicchio and gorgonzola, mantecato in the traditional way, finished with a fresh raw radicchio salad on top for brightness.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
Ingredients
12 items- 320 gVialone Nano RiceCan substitute with Carnaroli
- 1 pcsRadicchioOne large head, part for risotto, part for raw salad
- 150 gGorgonzolaOr other blue cheese
- 80 gParmigiano ReggianoGrated, 30 months aged
- 60 gButterChilled in freezer before use
- 1 pcsOnionMedium onion, finely diced
- 100 mlRosé WineFor deglazing
- 1 lVegetable BrothHomemade with celery, carrot, onion
- 30 mlOlive OilExtra virgin, for sautéing and dressing
- SaltTo taste
- Black PepperTo taste
- 1/2 pcsLemonZest and a drop of juice for the raw salad
Method
- Put the butter in the freezer to chill.
- Prepare a vegetable broth with celery, carrots, and onion.
- Finely dice the onion.
- Heat oil in a pan and gently sauté the onion without browning it.
- Add the rice (Vialone Nano or Carnaroli) and toast it, adding salt.
- Deglaze with rosé wine, letting the alcohol evaporate completely.
- Add hot broth to cover the rice and cook, stirring occasionally.
- Meanwhile, wash and finely slice the radicchio. Reserve some for the raw salad.
- For the raw salad: season sliced radicchio with salt, pepper, lemon zest, a drop of lemon juice, and oil. Set aside.
- Halfway through cooking, add the sliced radicchio to the risotto and stir.
- Cut the gorgonzola (or blue cheese) into cubes.
- When the rice is al dente, turn off the heat.
- Mantecare: add the cold butter from the freezer, the gorgonzola cubes, and grated Parmigiano Reggiano. Stir vigorously to create a creamy 'onda' (wave).
- Plate the risotto, top with the raw radicchio salad, and crumble a little extra gorgonzola on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
