Clean and leaf the red radicchio, wash the leaves under running water and dry them well, then cut them into strips.
Chop the onion and let it soften in a saucepan with a tablespoon of extra virgin olive oil. As soon as it turns golden, toast the rice for a minute, then add the radicchio.
Moisten with half a glass of dry white or red wine and let it evaporate over high heat. Separately, in a non-stick pan, toast the coarsely chopped walnut kernels.
Proceed with cooking the risotto, adding a ladle of hot broth at a time, each time the previous one is absorbed by the rice.
It will take about 15 minutes, check if it needs more salt during cooking.
Once cooked, turn off the heat, stir in the diced gorgonzola and grated parmesan, mixing until well combined, achieving the creamy consistency typical of risotto.
Garnish with the walnuts.
Saucepan
Non-stick pan
In the refrigerator for up to 24 hours.
Garnish with warm bread croutons enriched with melted gorgonzola.
Italia, Trentino Alto Adige
| Energy (kcal) | 84.59 |
| Carbohydrates (g) | 4.53 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 5.21 |
| of which Saturates (g) | 1.66 |
| Protein (g) | 3.11 |
| Fiber (g) | 0.42 |
| Sale (g) | 0.24 |
