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

Recipesfull introduces to you: Italian Recipes. (Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico Recipe). 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.

Brief

Prep 15 mins

Cook: 32 mins

Total: 47 mins

Servings: 2

Yield: 2 servings

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

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

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

Nutritional Information

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

Servings Per Recipe:2

Calories: 965.8

% Daily Value *

Protein: 23.3g 47%

Carbohydrates: 92.1g 30%

Dietary Fiber: 5.7g 23%

Sugars: 8.2g

Fat: 54.4g 84%

Saturated Fat: 13.4g 67%

Cholesterol: 49.4mg 17%

Vitamin A Iu: 3582.4IU 72%

Niacin Equivalents: 2mg 16%

Vitamin B6: 0.2mg 13%

Vitamin C: 9.7mg 16%

Folate: 86.6mcg 22%

Calcium: 368.6mg 37%

Iron: 2.9mg 16%

Magnesium: 50.4mg 18%

Potassium: 476.5mg 13%

Sodium: 1453.3mg 58%

Thiamin: 0.1mg 13%

Calories From Fat: 490

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.