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

Prep Time:
15 mins

Cook Time:
32 mins

Total Time:
47 mins

Servings:
2

Yield:
2 servings

Ingredients

Directions

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Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.




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   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.



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   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.



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   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.



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   Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

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Please note the differences in ingredient amounts as well as the use of low-sodium broth and toasted walnuts when using the magazine version of this recipe.

Nutrition Facts (per serving)