Gorgonzola and Radicchio Risotto

Gorgonzola and Radicchio Risotto
Photo by Alex Farnum

Ingredients

  • 1/3 pound gorgonzola dolce (or other mild, creamy blue cheese), broken into pieces
  • 3 tablespoons olive oil, divided
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups risotto rice (see "Choose the Right Rice," below)
  • 10 to 12 cups reduced-sodium or homemade chicken broth*
  • About ¾ tsp. salt
  • 2 tablespoons plus 1 tsp. butter, divided
  • + 4 more ingredients
    • 1 small head radicchio
    • ¾ cup dry white wine
    • ¼ cup chopped flat-leaf parsley
    • 1 medium onion, chopped (about 1 1/2 cups)

1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat. 2. Heat 2 tbsp. olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. ...

View full recipe at My Recipes

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