Sweet and salty recipes are everywhere but how do you feel about bitter recipes? This risotto highlights radicchio, a purple member of the bitter green family which is wonderful when cooked with other strong flavours.
In the summer I like to pair gorgonzola, walnuts and radicchio together on the grill, but in the winter a comforting risotto surfaces these same flavours beautifully. If this is your first risotto recipe, read my tips on how to make great risotto.
Radicchio Risotto with Walnuts and Gorgonzola(serves 4)
Heat a heavy saucepan to medium low heat. Put the chicken stock in a second sauce pan and bring to a simmer, once simmering turn down and keep hot. Add the olive oil and butter. Once the butter is melted, add the shallot and sweat until softened, about 2 minutes. Add the garlic, radicchio and a big pinch of salt. Turn the heat up to medium and stir regularly until wilted. Add the rice and thyme and stir for 3 minutes.
Add the wine, balsamic vinegar and brown sugar and stir until the liquid has almost all disappeared. Add enough stock to cover the rice and stir regularly as the stock absorbs. Continue adding stock and stirring, until the rice has softened up and only has the slightest test bite left to it.
Stir in half of the gorgonzola, the parsley and the walnuts. Season with salt and pepper to taste. Serve topped with the remaining gorgonzola.