Recipe from Veneto for risotto with radicchio and cheese. I also show the ingredients I used to make the stock, as well as the ingredients for the actual risotto.
I know that using gorgonzola as well as Grana Padano for this is not always done, but I do it because I like the creaminess of fresh gorgonzola, and the flavour complements the radicchio flavour. I also source the really short grained regional risotto variety (Vialone Nano) which is quite hard to find in the UK.
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I know that using gorgonzola as well as Grana Padano for this is not always done, but I do it because I like the creaminess of fresh gorgonzola, and the flavour complements the radicchio flavour. I also source the really short grained regional risotto variety (Vialone Nano) which is quite hard to find in the UK.