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