Do you think radicchio is too bitter for your taste? That’s because you haven’t tried this Italian recipe yet, which will completely change your mind. When the slightly bitter touch meets a good sweet gorgonzola cheese, an irresistible creaminess is created. And if we add some toasted hazelnuts for a crunchy texture, the result of this radicchio risotto is simply phenomenal. Today we are preparing a dish full of contrasts, dedicated to my Italian friend Daniela, who brought me the star ingredient that makes it so special and balanced. Let’s get cooking!
Index
Watch the video with all the steps
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Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 20 min
- 180 g Carnaroli or Arborio rice
- Half a radicchio (red chicory)
- 1 shallot
- 60 ml dry white wine
- 750 ml leek or light vegetable broth
- 15 g butter (for the start)
- 40 g butter from the freezer (for the mantecatura)
- 60 g sweet gorgonzola
- 20 g Parmigiano Reggiano cheese
- 20 g toasted hazelnuts
- Extra virgin olive oil
- White pepper and salt
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the radicchio risotto step by step
The secret of the radicchio and the base
We start by cleaning and cutting our radicchio. Here comes a different touch: separate the tenderest part of the leaves and set them aside raw for the end. Cut the rest into strips.
In a saucepan, add a drizzle of extra virgin olive oil and the 15 grams of butter. Add the finely chopped shallot and a pinch of salt. Sauté it very slowly; we need it to almost completely melt. Then, add the radicchio strips with a little more salt and let them release their water.
Toasting the rice and cooking
I am very much a perfectionist, so I usually toast the rice separately. In another pan without fat, put the Carnaroli rice with a pinch of salt and toast it until the grain is very hot. Deglaze with the dry white wine and, when it no longer smells like alcohol, add it to the radicchio saucepan.
Start adding the vegetable broth, always very hot, ladle by ladle, covering the rice and stirring gently.
The contemporary touch: the hazelnuts
While the risotto continues its progress, take the toasted hazelnuts and chop them rustically with a knife. This is our contemporary touch to add texture. Often walnuts are used, but hazelnuts provide a much more refined flavor that combines wonderfully with the sweet gorgonzola.
The perfect mantecatura off the heat
When the rice is al dente, remove the saucepan from the heat. This step is fundamental for creaminess. First, add the sweet gorgonzola and stir until well integrated. Then, add the Parmigiano Reggiano, a little white pepper, and the 40 grams of butter we had stored in the freezer. Cover the saucepan and let it rest for a couple of minutes before stirring vigorously to cream the risotto.
Serve and enjoy
Serve your risotto on a flat plate. Garnish on top with those tender fresh radicchio leaves we had reserved, sprinkle the crunchy hazelnuts, and add a final pinch of white pepper. The contrast becomes a perfect balance!
Tips and tricks for a perfect result
Butter from the freezer
Using very cold butter, straight from the freezer, creates a thermal shock when doing the mantecatura off the heat. This releases the rice starches and guarantees an extremely creamy and shiny risotto.
Contrast of textures
Do not cook all the radicchio. Leaving the tenderest part raw to put on top when plating adds freshness, a vivid color, and a crunch that balances the creamy texture of the rice.
Broth always boiling
To not interrupt the cooking of the grain, make sure the vegetable broth is always very hot, almost at the point of boiling, before adding it to the saucepan.
Frequently Asked Questions
Why is the radicchio bitter?
Radicchio has a slight bitter touch by nature. However, by sautéing it well and combining it with the sweetness of the sweet gorgonzola and the sautéed shallot, that bitterness is perfectly balanced.
Can I use another type of blue cheese?
If you can’t find sweet gorgonzola, you can use a mild blue cheese or even a spicy gorgonzola if you prefer more intense flavors, but the sweet one is ideal to maintain the harmony of the original Italian recipe.
Is it mandatory to toast the rice separately?
It is not mandatory, but it is a perfectionist’s trick. Toasting the rice dry ensures that the grain is sealed correctly and maintains its firm and al dente structure throughout the cooking.
Which rice is best for this recipe?
The Italian varieties Carnaroli and Arborio are the best options, as they have a high starch content, fundamental to achieving the creamy texture typical of risotto.
Can I swap the hazelnuts for walnuts?
Of course! Walnuts are a classic companion to gorgonzola. However, toasted hazelnuts give a more contemporary and refined touch to the dish.
Related recipes you will love
If you are fascinated by creamy rice dishes and want to continue exploring the authentic Italian tradition, I suggest these wonders:
- Four-cheese risotto: the definitive guide to achieving an incredible balance without it being heavy.
- Gorgonzola and walnut risotto: another masterful combination with the unmistakable flavor of blue cheese.
- Asparagus and ham risotto: a classic recipe, very fragrant and full of flavor to vary your menus.
Enjoy your radicchio risotto!
This recipe is the perfect demonstration that even the most particular flavors, such as red chicory, can become something wonderfully delicious if prepared with love and good technique. Dare to prepare it at home and tell me in the comments what you thought of that contrast.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes.
Leave a comment with your impressions and share your photos on social media. I would love to see your creations!
Enjoy your meal!
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The card
Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance
Ingredients
- 180 g Carnaroli or Arborio rice
- Half a radicchio
- 1 shallot
- 60 ml dry white wine
- 750 ml leek or light vegetable broth
- 15 g butter start
- 40 g cold butter from the freezer mantecatura
- Extra virgin olive oil
- 60 g Sweet Gorgonzola
- 20 g Parmigiano Reggiano
- 20 g toasted hazelnuts
- White pepper to taste
- Salt to taste
Instructions
- Separate the most tender part of the radicchio for the end and cut the rest into strips
- Slowly poach the chopped shallot in a saucepan with olive oil and the 15 g of butter
- Add the radicchio strips with a pinch of salt and let them release their water
- Toast the rice in a separate pan with a little salt
- Deglaze the rice with the white wine until the alcohol evaporates
- Incorporate the rice into the saucepan with the radicchio
- Add the hot broth ladle by ladle, stirring gently
- Roughly chop the toasted hazelnuts with a knife
- Remove the risotto from the heat when it is al dente
- Add the sweet gorgonzola and stir well
- Incorporate the Parmigiano Reggiano, white pepper, and the butter from the freezer
- Cover and let it rest for a few moments before stirring vigorously to finish
- Plate, decorating with the reserved fresh radicchio and the chopped hazelnuts
Video
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Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
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