How to Make CREAMY RISOTTO with RADICCHIO Like an Italian (Super Creamy)

By Vincenzo's Plate · 35 min

Ingredients

Instructions

1. Cut at least half a head of radicchio into strips, then into smaller pieces.
2. Warm the pan over medium-low heat, add 4 to 5 tablespoons of olive oil, then add the chopped onion and cook for about 10 minutes until soft and glossy, stirring now and then.
3. Add the rice and toast it, stirring, for a few minutes.
4. Pour in the white wine, stir, and keep cooking at a very low simmer until the wine evaporates and the rice turns creamy.
5. Once the mixture is thick and dry, add warm stock just to cover the rice. Stir, and when the stock has reduced and the texture is creamy, add more stock. Repeat each time, keeping the heat low and stirring constantly.
6. Five minutes before the end of cooking, add the radicchio (leaving a little aside), plus half a ladle of stock, and stir until the stock just covers everything.
7. With 3 minutes left, add another half ladle of stock and stir.
8. When the rice is cooked through and has the right texture, remove from heat. Add the butter straight away, then stir in the grated pecorino and several pieces of gorgonzola until melted. Season with salt and plenty of pepper, and mix well.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionCheeseRicePecorino cheeseBlue cheeseRadicchio