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Radicchio Risotto with Gorgonzola & Walnuts | Creamy & Bittersweet
(0)
40 min
Under an hour
Gurkerl Küche
Ein norditalienischer Risotto-Klassiker: Feinherber Radicchio trifft auf cremigen Gorgonzola, edlen Risottoreis und knackige Walnüsse – unwiderstehlich samtig und voller Geschmack.
Ingredients
Preparation method
Preparation
Wash the radicchio, cut out the hard core in a wedge shape, and cut the leaves into fine strips. Finely chop the onion and garlic. Toast the walnuts in a pan without fat until lightly golden brown, remove, and roughly chop.
Heat the vegetable broth in a small saucepan and keep warm over low heat.
Preparing the risotto
Heat 1 tbsp olive oil in a wide pot or Dutch oven. Gently sauté two-thirds of the sliced radicchio for about 2 to 3 minutes until slightly wilted. Remove the radicchio from the pot and set aside.
Chef's tip
For a particularly mild flavor, you can soak the sliced radicchio in cold water for 5 minutes beforehand – this gently softens the bitterness.
Always use hot broth: Cold liquid stops the cooking process and impairs the perfect creaminess of the risotto.
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