Best 2 Risotto Con Radicchio Gorgonzola Noci E Crema Di Balsamico Recipes

Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more? Look no further than the delectable "Risotto con Radicchio Gorgonzola Noci e Crema di Balsamico," a symphony of flavors that marries the earthy notes of radicchio, the creamy richness of gorgonzola, the nutty crunch of walnuts, and the sweet-tartness of balsamic cream. This exquisite dish is not only a feast for the senses but also a testament to the culinary artistry that can be achieved with a few simple ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO

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

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.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 47m

Yield 2

Number Of Ingredients 12

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

Steps:

Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
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.
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.
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.
Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

Nutrition Facts : Calories 965.8 calories, Carbohydrate 92.1 g, Cholesterol 49.4 mg, Fat 54.4 g, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 13.4 g, Sodium 1453.3 mg, Sugar 8.2 g

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO

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

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.

Provided by Buckwheat Queen

Categories Italian Recipes

Time 47m

Yield 2

Number Of Ingredients 12

Ingredients

1 quart vegetable stock, or as needed
¼ cup olive oil, divided
½ medium 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

Steps:

Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
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.
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.
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.
Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

Nutrition Facts : Calories 965.8 calories, Carbohydrate 92.1 g, Cholesterol 49.4 mg, Fat 54.4 g, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 13.4 g, Sodium 1453.3 mg, Sugar 8.2 g

Tips:

For a more intense flavor, use aged gorgonzola cheese.
If you don't have radicchio, you can substitute another bitter green, such as escarole or arugula.
To make the risotto more creamy, add a little butter or cream at the end of cooking.
If you don't have any walnuts, you can use another type of nut, such as almonds or pecans.
For a vegetarian version of the risotto, omit the pancetta.
Serve the risotto immediately, while it is still hot and creamy.

Conclusion:

This risotto con radicchio, gorgonzola, noci e crema di balsamico is a delicious and elegant dish that is perfect for a special occasion. The combination of bitter radicchio, creamy gorgonzola, and crunchy walnuts is simply irresistible. The addition of the sweet and tangy crema di balsamico adds a touch of sophistication to the dish. This risotto is sure to impress your guests, and it is also a great way to use up leftover radicchio and gorgonzola.