THE RED GOLD

This is the time of the "RADICCHIO ROSSO di Treviso"

Radicchio Rosso

Discover the magic and unique taste of this incredible food.
You can cook it simply, in the oven, with a spoon of Olive oil, a pinch of salt and pepper,
and maybe wrap it in a slice of "Pancetta"...

Today I wanna share with you this recipe, that I offer to my guests using the best local ingredients of my territory, like the RICE from the Po Delta, and the GORGONZOLA cheese from the near Lombardy: ...

RISOTTO AL RADICCHIO con CREMA AL GORGONZOLA

INGREDIENTS (serves 4 ) :

½ onion

Risotto al Radicchio Rosso

1 head of red radicchio from Treviso

1 glass of red wine

salt

pepper

320 grams Rice

vegetable broth or meat broth

Gorgonzola creame:

1 liter milk

2 teaspoons flour

100g butter

100g Gorgonzola cheese (mild or sharp)

Dice the onion and fry it in hot olive oil. 

Cut the radicchio into thin strips. 

Add the radicchio to the onion, and cook together with the red wine, salt and pepper for 30 min. 

While the radicchio is cooking, prepare your broth in a separate pot. 

Add the rice directly to the radicchio and toast it for about one minute.

Add a ladle of broth at a time, stirring, as it gets aborbed. Adjust with salt and pepper to taste. 

Cheese creame: Make a roux with the butter and flour, then cook for a few minutes. Whisk in the milk, and cook until thickened. Remove from the fire and add the gorgonzola. Serve a generous spoonful on the plate alongside the risotto.

BUON APPETITO!