Radicchio and Gorgonzola Risotto
Autumn risotto with red radicchio from Treviso braised in red wine, an off-heat mantecatura with mild gorgonzola DOP, walnuts toasted at serving. Carnaroli Classico Acqua e Sole from Lumellogno, a vegetarian Lombard-Piedmontese first course.
- Time: 40 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- late red radicchio from Treviso
- mild gorgonzola DOP, diced, at room temperature
- shelled walnut kernels
- medium shallot
- dry red wine
- light vegetable broth
- butter for braising
- cold butter for the mantecatura
- tablespoons extra virgin olive oil
- Fine salt, freshly ground black pepper
- Sprig of fresh thyme