Risotto Con Radicchio, Gorgonzola, Noci, E Crema Di Balsamico Recipe

Name: Risotto Con Radicchio, Gorgonzola, Noci, E Crema Di Balsamico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable stock, or as needed; 1/4 cup olive oil, divided; 1/2 carrot, minced; 1/2 stalk celery, minced; 2 tablespoons minced onion; 3/4 cup Arborio rice; 2 tablespoons red wine; 1 head radicchio, thinly sliced; 3 ounces Gorgonzola cheese, cut into cubes; 1/3 cup chopped walnuts; 2 tablespoons balsamic glaze (reduced balsamic vinegar); 2 tablespoons grated Parmigiano-Reggiano cheese (optional)

Servings: persons

1 quart vegetable stock, or as needed
1/4 cup olive oil, divided
1/2 carrot, minced
1/2 stalk celery, minced
2 tablespoons minced onion
3/4 cup Arborio rice
2 tablespoons red wine
1 head radicchio, thinly sliced
3 ounces Gorgonzola cheese, cut into cubes
1/3 cup chopped walnuts
2 tablespoons balsamic glaze (reduced balsamic vinegar)
2 tablespoons grated Parmigiano-Reggiano cheese (optional)

1
Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2
Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3
Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4
Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5
Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 quart vegetable stock, or as needed, 1/4 cup olive oil, divided, 1/2 carrot, minced, 1/2 stalk celery, minced, and more.

Yes, Risotto Con Radicchio, Gorgonzola, Noci, E Crema Di Balsamico falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Con Radicchio, Gorgonzola, Noci, E Crema Di Balsamico

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