Risotto with Gorgonzola Cheese and Chicory

A classic Italian risotto, originally from the north-eastern region of Veneto, simple and mouth-watering. If you are short of Italian Gorgonzola cheese, you can use any blue cheese and substitute the olive oil with butter…

Ingredients (for 2)

  • 1 cup white rice
  • 1/4 cup Gorgonzola cheese
  • 1/2 cup chicory (Italian radicchio)
  • 3 cups vegetable stock
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup milk
  • 1/4 cup white wine
  • 1 shallot
  • 2 tbsp olive oil
  • salt


  • Heat the olive oil in a large skillet and add shallots and chicory, both coarsely chopped; sauté for 3 minutes
  • Add the rice and stir to coat with the oil, then toast it until warm (2-3 minutes)
  • Add the wine and continue stirring over medium heat until it is absorbed (another 3 minutes)
  • Start to add hot stock in small quantities (1/2 cup), let it simmer until it is absorbed
  • Continue in this manner, adding hot broth and stirring continuously
  • When the rice is almost ready, stir in the Gorgonzola cheese cut in cubes and let it melt
  • When the rice is done, but remains slightly firm to the bite, remove from the heat, add the milk and parmesan cheese, and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!

Tips from the Chef

  • To check if the rice has been toasted enough time before adding the wine, you can touch it carefully with the back of your finger: if it is pretty warm you can add the wine
  • Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
  • The best variety of chicory for this recipe is the one from Treviso, as it is less bitter than common chicory