Ingredients
For the Risotto
- 1 small onion, finely chopped
- 10–15 oz (300 g) Treviso radicchio
- 4 tablespoons extra virgin olive oil
- 2 Italian sausages, crumbled
- 2 cups (400 g) Carnaroli rice
- 2 liters vegetable or chicken stock
- 2 oz (60 g) butter
- 3 oz (80 g) grated Parmigiano Reggiano
- Salt and black pepper, to taste
- Fresh chives, for garnish
For the Gorgonzola Cream
- 1 ½ cups (300 ml) milk
- 1 tablespoon (20 g) flour
- 2 oz (60 g) butter
- 1 oz (30 g) grated Parmigiano Reggiano
- 2 oz (60 g) gorgonzola cheese
- Salt and pepper, to taste
Instructions
Prepare the Base
Heat the extra virgin olive oil in a saucepan and sauté the chopped onion until soft and lightly golden.
Add the crumbled sausage and cook for a couple of minutes.
Add the chopped radicchio and cook for 3 minutes.
Cook the Risotto
Deglaze with red wine and let it reduce for a few minutes.
Add the rice and toast it briefly.
Start adding hot stock gradually, stirring continuously.
Cook for about 18–20 minutes, adding more stock as needed.
Finish the Risotto
Once cooked, remove from heat and stir in butter and grated Parmigiano.
Let it rest for 1–2 minutes before serving.
Prepare the Gorgonzola Cream
Melt the butter in a saucepan, add the flour and cook for about 3 minutes until lightly golden.
Add the milk and whisk continuously until smooth.
Bring to a gentle boil and cook for 2–3 minutes.
Add the cheeses and stir until fully melted and creamy.
Serve
Plate the risotto in the center of a dish.
Pour the gorgonzola cream around it.
Garnish with chopped chives and grilled radicchio.