Risotto with Radicchio, Walnuts, and Gorgonzola

Preparation

1. STEP 1 OF 8

   Clean and leaf the red radicchio, wash the leaves under running water and dry them well, then cut them into strips.

2. STEP 2 OF 8

   Chop the onion and let it soften in a saucepan with a tablespoon of extra virgin olive oil or butter.

3. STEP 3 OF 8

   As soon as it is golden, toast the rice for a minute, add the radicchio, pour in half a glass of dry white or red wine and let it evaporate over high heat.

4. STEP 4 OF 8

   Separately, in a non-stick pan, toast the coarsely chopped walnut kernels.

5. STEP 5 OF 8

   Proceed with cooking the risotto, adding a ladle of hot broth at a time, each time the previous one is absorbed by the rice.

6. STEP 6 OF 8

   It will take about 15 minutes; check if it needs salt adjustment during cooking.

7. STEP 7 OF 8

   Once cooked, turn off the heat, stir the risotto with diced gorgonzola and grated parmesan, mixing until well combined, achieving the creamy consistency typical of risotto.

8. STEP 8 OF 8

   Garnish with the walnuts.

Suggestions

• Saucepan

• Non-stick pan

General Information

Analysis

Macronutrients (100 gr)