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
Directions
- 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
Cambooza 