Creamy Gorgonzola Risotto With Grilled Radicchio
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1 head radicchio
1/2 cup olive oil -- plus more for drizzling
Salt and pepper to taste
1 quarts chicken stock
1/2 cup diced white onion
1/2 cloveminced garlic
1 cup Arborio rice
1/4 cup white wine
1/2 cup gorgonzola cheese
1/4 cup heavy cream
1 tablespoons unsalted butter
2 tablespoons herb blend -- chopped (see note)
Cut radicchio into quarters to get maximum amount of the green on the
grill. Toss in a bowl with salt, pepper and a healthy drizzle of olive oil
to coat. Place on a hot grill until lightly charred. Allow to cool before
slicing into strips. Reserve. Place chicken stock in a saucepot and bring
to simmer. You will use this once it is hot. Preheat a large, wide pot
over medium heat. Add half cup olive oil and add onion and garlic and
sweat for about eight minutes. Turn up the heat and add the rice. Stir to
coat it with the oil mixture in the pan. Add the wine to deglaze the pan.
After about 2 minutes, start to add stock. Add about four ounces of the
hot stock to the pan and stir. Keep stirring and adding more liquid once
each four ounces is absorbed. This cooking should take 15 minutes exactly.
Once the time is up, turn down the heat to low and add cream and butter
and cheese. Season to taste with salt and pepper. Add herbs. Plate and
top with reserved radicchio and serve immediately.
Note: For herb blend, chop fresh thyme, rosemary and flat-leaf parsley.
Exported from A Cook's Books -- Recipe management for Macintosh
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