Best Risotto With Amarone And Caramelized Radicchio Recipes

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO

Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico image

This is a true Italian winter favorite. The flavor and texture combination is enjoyable due to the tangy flavor of the Gorgonzola, sweetness of the walnuts, and the slight bitterness of the radicchio. The balsamic glaze simply takes it over the top! Buon appetito! This is excellent served with salmon.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 47m

Yield 2

Number Of Ingredients 12

Ingredients

1 quart vegetable stock, or as needed
¼ cup olive oil, divided
½ carrot, minced
½ stalk celery, minced
2 tablespoons minced onion
¾ cup Arborio rice
2 tablespoons red wine
1 head radicchio, thinly sliced
3 ounces Gorgonzola cheese, cut into cubes
⅓ cup chopped walnuts
2 tablespoons balsamic glaze (reduced balsamic vinegar)
2 tablespoons grated Parmigiano-Reggiano cheese

Steps:

Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
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.
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.
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.
Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

Nutrition Facts : Calories 965.8 calories, Carbohydrate 92.1 g, Cholesterol 49.4 mg, Fat 54.4 g, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 13.4 g, Sodium 1453.3 mg, Sugar 8.2 g

RISOTTO WITH RADICCHIO

Risotto With Radicchio image

Provided by Moira Hodgson

Categories dinner, one pot, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 small onion, chopped
4 tablespoons unsalted butter
1 1/2 cups Italian Arborio rice
1 cup finely chopped raddichio leaves
1 cup dry light Italian white wine
4 to 6 cups homemade chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup heavy cream
1/3 to 1/2 cup freshly grated Parmesan cheese

Steps:

In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.