Risotto with Valpolicella, Radicchio Tardivo, and Gorgonzola | culture: the word on cheese
Prepare this beautifully comforting dish, perfect for an autumn dinner party or a simply satisfying weeknight dinner at home.
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Ingredients
- ¾ cup unsalted butter (1½ sticks, divided)
- 2 heads radicchio (shredded)
- 1¼ cups Valpolicella wine
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- 1 shallot (finely chopped)
- 2 cups Carnaroli rice
- 4 cups vegetable stock
- 1 cup grated Parmigiano Reggiano cheese
- ¾ cup crumbled Gorgonzola PDO cheese
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