Gorgonzola and Radicchio Risotto Recipe – Sunset Magazine

Ingredients

• 10 to 12 cups reduced-sodium or homemade chicken broth*
• 3 tablespoons olive oil, divided
• 2 tablespoons plus 1 tsp. butter, divided
• 1 medium onion, chopped (about 1 1/2 cups)
• 2 1/2 cups risotto rice (see
• 3/4 cup dry white wine
• About 3/4 tsp. salt
• 1 small head radicchio
• 1/3 pound gorgonzola dolce (or other mild, creamy blue cheese), broken into pieces
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley