🍚 Radicchio and Gorgonzola Risotto
Risotto al radicchio is a Venetian risotto of arborio rice cooked with red wine and shredded radicchio, whose pleasant bitterness mellows as it cooks. Gorgonzola and butter are stirred in at the end, making it creamy, tangy and rich, with a pink-purple colour. It is a winter favourite served as a first course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g arborio rice
- 300 g radicchio, shredded
- 1 shallot, finely chopped
- 150 ml dry red wine
- 1.2 l hot vegetable stock
- 80 g gorgonzola
- 20 g butter
- 1 tbsp olive oil, salt, pepper
Method
- Soften the shallot in the oil, add the radicchio and cook until wilted.
- Add the rice, toast for 2 minutes, then pour in the wine and let it evaporate.
- Add the stock a ladle at a time, stirring, for about 18 minutes.
- Off the heat, stir in the gorgonzola and butter until melted, then serve.
How to make it lighter
- Gorgonzola is strong, so 50 g is enough for flavour.
- Skip the butter — the gorgonzola already makes it creamy.
- Add extra radicchio to bulk up the plate for few calories.
History
The dish is tied to Treviso, famous for its late-season red radicchio, which is harvested in winter. Pairing it with gorgonzola is a popular combination across northern Italy.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →