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Risotto with Radicchio, Toasted Pine Nuts, and Gorgonzola Dolce

(recipe, Sophia Markoulakis)


Gorgonzola dolce is a younger Gorgonzola, more creamy and mild in flavor; it's perfect for a risotto dish.


  1. 4 cups vegetable broth
  2. ⅓ cup pine nuts
  3. ¼ cup olive oil
  4. ½ cup yellow onion, finely diced
  5. 1½ cups Arborio rice
  6. ½ head of medium-size radicchio, halved, cored, and finely sliced
  7. ½ cup dry rosé or white wine
  8. Salt and pepper to taste
  9. 3 to 4 oz. Gorgonzola dolce, crumbled


  1. Heat the broth in the microwave for 2 to 3 minutes, or on the stovetop in a medium-size pot until hot but not boiling.
  2. In a 4-quart sauté pan or small stockpot, toast the pine nuts over medium heat, stirring so they don’t burn, for about 3 minutes. Remove from the pan and set aside.
  3. Add the oil to the pan and, over medium heat, add the onion and cook, stirring, until the onion is fragrant, about 3 minutes. Add the rice, stirring until the rice is translucent, another 3 minutes. Add the radicchio and incorporate into the onion-rice mixture.
  4. Turn the heat to high and add the wine; stir and reduce the sauce by two-thirds. Add one-third of the broth and lower the heat to medium. Stir continuously; when most of the liquid has been absorbed, add another third of broth. Repeat until all the broth has been used and the rice has a creamy texture and chewy bite.
  5. Remove from the stove and season with salt and pepper to taste. Divide the risotto between serving bowls and garnish with the pine nuts and Gorgonzola; serve immediately.


For a vegan version, simply omit the cheese.