Radicchio and gorgonzola risotto with walnuts

Ingredients

For 1 serving

• Carnaroli rice80 g
• Radicchio120 g
• Red onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Gorgonzola25 g
• Walnuts10 g
• Red wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, nuts, celery, sulphites,

In season: November – March

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash the radicchio and cut it into thin strips; peel and finely chop the red onion. Roughly chop the walnuts.
2. Heat the olive oil in a saucepan over medium heat and fry the onion for 3 minutes, until soft; add the radicchio and let it wilt for 3 minutes, stirring.
3. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the red wine and let it evaporate, until you can no longer smell the alcohol.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy. Go easy on the salt, as the gorgonzola is already salty.
5. Off the heat, stir in the gorgonzola in small pieces until melted; serve with the walnuts and a grind of black pepper.