Risotto al Radicchio e Gorgonzola

Ingredients

• Butter (2 tablespoons)
• Onion (1, finely chopped)
• Radicchio (1 cup, thinly sliced)
• Arborio rice (1 cup)
• White wine (1/2 cup)
• Vegetable broth (4 cups, heated)
• Gorgonzola cheese (1/2 cup, crumbled)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the finely chopped onion and cook until translucent, about 5 minutes, stirring occasionally to ensure even cooking.
3. Add the sliced radicchio and sauté for another 2 minutes, until it wilts down and its flavors are released.
4. Stir in the Arborio rice, coating each grain with the butter and onion mixture, allowing it to toast slightly for about 1 minute.
5. Pour in the white wine and let it simmer, stirring continuously, until it has evaporated completely.
6. Begin adding the heated vegetable broth, one ladleful at a time. Stir constantly, allowing the rice to absorb the liquid before adding more. This process will take about 20 minutes.
7. Once the rice is cooked al dente, remove the pan from heat and stir in the crumbled gorgonzola and grated Parmesan cheese until they melt and create a creamy consistency.
8. Season with salt and black pepper to taste.
9. Let the risotto rest for a few minutes before serving to allow the flavors to meld.
10. Serve hot, garnished with additional cheese or radicchio if desired.