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

May 10, 2023May 10, 20230 1
Delicious Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Recipe
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
4
Calories
598
Sugar
6g
Fat
32g
Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico is an Italian dish that combines the flavors of creamy rice with the bitterness of radicchio. The creamy texture of the risotto is complemented with the salty tang of Gorgonzola cheese, while the walnuts provide a nutty crunch. The balsamic glaze adds a sweet note and enhances the flavors of the dish. Traditionally served as a first course, this recipe can easily be transformed into a main dish by adding some grilled chicken or shrimp.

Instructions

1.In a medium saucepan, bring vegetable stock to a boil. Reduce heat and keep at a simmer.
2.In a large skillet, heat 2 tablespoons olive oil over medium heat. Add minced carrot, minced celery, and minced onion. Cook, stirring frequently, until vegetables are soft, for about 5 minutes.
3.Add Arborio rice and continue stirring for 2-3 minutes until the rice is translucent. Pour in red wine and cook until the wine has been absorbed.
4.Add a ladleful of hot vegetable stock to the rice, stirring until the stock has been absorbed before adding another ladleful. Continue adding the vegetable stock and stirring until the rice is cooked and creamy.
5.In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Toss in the thinly sliced radicchio and cook, stirring occasionally until the radicchio is wilted and slightly caramelized, for about 5 minutes.
6.Once the rice is cooked, stir in Gorgonzola cheese and chopped walnuts. Season with salt and black pepper if needed.
7.To serve, divide the risotto into bowls and top with the wilted radicchio. Drizzle balsamic glaze over the top and sprinkle with grated Parmigiano-Reggiano cheese if desired.

PROS

This risotto recipe is creamy and packed with flavor from the Gorgonzola cheese, radicchio, walnuts, and balsamic glaze.

The recipe uses Arborio rice which is high in protein, thiamine, and minerals like magnesium and iron.
It is also gluten-free which makes it a great alternative to wheat-based grains.

CONS

This dish is high in calories and fat due to the use of cheese and nuts.
It should be enjoyed in moderation.

The recipe requires stirring the rice constantly which requires patience and time.

HEALTH & BENEFITS

Arborio rice is high in protein, thiamine, and minerals like magnesium and iron. It is also gluten-free which makes it a great alternative to wheat-based grains. Radicchio contains antioxidants and vitamins like vitamin K, which is important for bone health.
Walnuts are high in healthy fats and protein. They are also a good source of antioxidants and may help reduce inflammation in the body.
Balsamic glaze, made by reducing balsamic vinegar, contains antioxidants and may have anti-inflammatory properties.

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