{"id":16762,"date":"2026-04-15T10:34:01","date_gmt":"2026-04-15T08:34:01","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/risotto-with-radicchio-gorgonzola-and-hazelnuts-perfect-and-creamy-balance\/"},"modified":"2026-08-24T16:58:07","modified_gmt":"2026-08-24T14:58:07","slug":"risotto-with-radicchio-gorgonzola-and-hazelnuts-perfect-and-creamy-balance","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-with-radicchio-gorgonzola-and-hazelnuts-perfect-and-creamy-balance\/","title":{"rendered":"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance"},"content":{"rendered":"<p>Do you think radicchio is too bitter for your taste? That&#8217;s because you haven&#8217;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&#8217;s get cooking!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps of the recipe to prepare <strong>radicchio, gorgonzola, and hazelnut risotto<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<br \/>\n<div id=\"erdyt-6a8ea7c500847\" data-id=\"-3AiNqe9Wy8\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp--3AiNqe9Wy8-6a8ea7c500847\" data-vid=\"-3AiNqe9Wy8\"   data-src=\"https:\/\/www.youtube.com\/embed\/-3AiNqe9Wy8?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/-3AiNqe9Wy8\/hqdefault.jpg\"  alt=\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/-3AiNqe9Wy8\/hqdefault.jpg\",\"uploadDate\":\"2026-04-15T10:34:01+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/-3AiNqe9Wy8?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=-3AiNqe9Wy8\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/p>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 20 min<\/p>\n<ul>\n<li>180 g Carnaroli or Arborio rice<\/li>\n<li>Half a radicchio (red chicory)<\/li>\n<li>1 shallot<\/li>\n<li>60 ml dry white wine<\/li>\n<li>750 ml leek or light vegetable broth<\/li>\n<li>15 g butter (for the start)<\/li>\n<li>40 g butter from the freezer (for the mantecatura)<\/li>\n<li>60 g sweet gorgonzola<\/li>\n<li>20 g Parmigiano Reggiano cheese<\/li>\n<li>20 g toasted hazelnuts<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>White pepper and salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15752\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Risotto-con-radicchio-gorgonzola-y-avellanas-equilibrio-perfecto-y-cremoso-1.jpg\"  alt=\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Risotto-con-radicchio-gorgonzola-y-avellanas-equilibrio-perfecto-y-cremoso-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Risotto-con-radicchio-gorgonzola-y-avellanas-equilibrio-perfecto-y-cremoso-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Risotto-con-radicchio-gorgonzola-y-avellanas-equilibrio-perfecto-y-cremoso-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare the radicchio risotto step by step<\/strong><\/h3>\n<h4><strong>The secret of the radicchio and the base<\/strong><\/h4>\n<p>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.<br \/>\nIn 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. Saut\u00e9 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.<\/p>\n<h4><strong>Toasting the rice and cooking<\/strong><\/h4>\n<p>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.<br \/>\nStart adding the vegetable broth, always very hot, ladle by ladle, covering the rice and stirring gently.<\/p>\n<h4><strong>The contemporary touch: the hazelnuts<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>The perfect mantecatura off the heat<\/strong><\/h4>\n<p>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.<\/p>\n<h3><strong>Serve and enjoy<\/strong><\/h3>\n<p>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!<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tips and tricks for a perfect result<\/strong><\/h3>\n<h4><strong>Butter from the freezer<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Contrast of textures<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Broth always boiling<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is the radicchio bitter?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Radicchio has a slight bitter touch by nature. However, by saut\u00e9ing it well and combining it with the sweetness of the sweet gorgonzola and the saut\u00e9ed shallot, that bitterness is perfectly balanced.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use another type of blue cheese?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">If you can&#8217;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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it mandatory to toast the rice separately?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is not mandatory, but it is a perfectionist&#8217;s trick. Toasting the rice dry ensures that the grain is sealed correctly and maintains its firm and al dente structure throughout the cooking.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which rice is best for this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can I swap the hazelnuts for walnuts?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Of course! Walnuts are a classic companion to gorgonzola. However, toasted hazelnuts give a more contemporary and refined touch to the dish.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Why is the radicchio bitter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Radicchio has a slight bitter touch by nature. 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However, toasted hazelnuts give a more contemporary and refined touch to the dish.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are fascinated by creamy rice dishes and want to continue exploring the authentic Italian tradition, I suggest these wonders:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-a-los-cuatro-quesos-como-lograr-el-equilibrio-perfecto-2\/\" target=\"_new\" rel=\"noopener\">Four-cheese risotto<\/a><\/strong>: the definitive guide to achieving an incredible balance without it being heavy.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-de-gorgonzola-y-nueces-trucos-para-un-arroz-cremoso-2\/\" target=\"_new\" rel=\"noopener\">Gorgonzola and walnut risotto<\/a><\/strong>: another masterful combination with the unmistakable flavor of blue cheese.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-de-esparragos-y-jamon-receta-clasica-y-primaveral-2\/\" target=\"_new\" rel=\"noopener\">Asparagus and ham risotto<\/a><\/strong>: a classic recipe, very fragrant and full of flavor to vary your menus.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your radicchio risotto!<\/strong><\/h3>\n<p>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.<br \/>\nIf you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian dishes.<br \/>\nLeave a comment with your impressions and share your photos on social media. I would love to see your creations!<br \/>\n<span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div class=\"sby_player\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"sby_items_wrap\" role=\"list\" style=\"padding: 15px;\">\n\t\t<div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Ll9uMjh2cTBWakRz\" data-date=\"1787321424\" data-video-id=\"_n28vq0VjDs\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=_n28vq0VjDs\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/_n28vq0VjDs\/maxresdefault.jpg\" 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balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path 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Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span 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El #guiso italiano del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15757\">\n<h2 class=\"vrtl-recipe__title\">Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Risotto-con-radicchio-gorgonzola-y-avellanas-equilibrio-perfecto-y-cremoso.jpg\"  alt=\"Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ Miscel\u00e1nea Primers Receptes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">This radicchio risotto masterfully combines the slight bitterness of chicory with the sweetness of sweet gorgonzola cheese and the crunch of toasted hazelnuts. An authentic and extremely creamy dish.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">820 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">hazelnuts, gorgonzola, radicchio<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Carnaroli or Arborio rice<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Half a radicchio<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">shallot<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">60<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">750<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">leek or light vegetable broth<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">15<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span> <span class=\"vrtl-recipe__ingredient-note\">start<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cold butter from the freezer<\/span> <span class=\"vrtl-recipe__ingredient-note\">mantecatura<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">60<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Sweet Gorgonzola<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Parmigiano Reggiano<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">toasted hazelnuts<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">White pepper to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Separate the most tender part of the radicchio for the end and cut the rest into strips<\/li>\n<li class=\"vrtl-recipe__step\">Slowly poach the chopped shallot in a saucepan with olive oil and the 15 g of butter<\/li>\n<li class=\"vrtl-recipe__step\">Add the radicchio strips with a pinch of salt and let them release their water<\/li>\n<li class=\"vrtl-recipe__step\">Toast the rice in a separate pan with a little salt<\/li>\n<li class=\"vrtl-recipe__step\">Deglaze the rice with the white wine until the alcohol evaporates<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the rice into the saucepan with the radicchio<\/li>\n<li class=\"vrtl-recipe__step\">Add the hot broth ladle by ladle, stirring gently<\/li>\n<li class=\"vrtl-recipe__step\">Roughly chop the toasted hazelnuts with a knife<\/li>\n<li class=\"vrtl-recipe__step\">Remove the risotto from the heat when it is al dente<\/li>\n<li class=\"vrtl-recipe__step\">Add the sweet gorgonzola and stir well<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the Parmigiano Reggiano, white pepper, and the butter from the freezer<\/li>\n<li class=\"vrtl-recipe__step\">Cover and let it rest for a few moments before stirring vigorously to finish<\/li>\n<li class=\"vrtl-recipe__step\">Plate, decorating with the reserved fresh radicchio and the chopped hazelnuts<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/-3AiNqe9Wy8\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do you think radicchio is too bitter for your taste? That&#8217;s because you haven&#8217;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&#8217;s get cooking! Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare radicchio, gorgonzola, and hazelnut risotto in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 10 min &#x23f1; 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. &nbsp; 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. Saut\u00e9 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! &nbsp; 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 saut\u00e9ing it well and combining it with the sweetness of the sweet gorgonzola and the saut\u00e9ed shallot, that bitterness is perfectly balanced. Can I use another type of blue cheese? If you can&#8217;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&#8217;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! Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance This radicchio risotto masterfully combines the slight bitterness of chicory with the sweetness of sweet gorgonzola cheese and the crunch of toasted hazelnuts. An authentic and extremely creamy dish. DishFirst course CuisineItalian Preparation time10 minutes Cooking time20 minutes Total time30 minutes Servings2 Calories820 kcal AuthorMia Villar Raurich Tagshazelnuts, gorgonzola, radicchio 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<\/p>\n","protected":false},"author":1,"featured_media":15751,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[16,4,5,3162],"tags":[207,3164,3165,3163],"class_list":["post-16762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-miscelanea","category-primers","category-receptes","category-step-by-step-in-three-minutes-2","tag-gorgonzola","tag-hazelnuts-en","tag-radicchio-en","tag-rice-3"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto with radicchio, gorgonzola and hazelnuts: perfect and creamy balance ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"This risotto with radicchio combines the bitterness of the chicory with the creaminess of the gorgonzola and the crunchy touch of the hazelnuts. 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