Risotto With Radicchio, Gorgonzola And Guanciale

Thu, 11 January 2024

INGREDIENTS

· 350 Gr Carnaroli Risotto

· 1.2Lt Chicken Stock

· 100 gr Gorgonzola or Cashel Blue Cheese

· 100 gr Guanciale

· ½ Radicchio Salad, shaved

· 2 Shallots, diced

· 1 glass Red Wine

· 60 gr Butter

· 50 gr Parmesan Cheese grated

· Oil

· Salt and Pepper

 

METHOD

 

1. Make sure your chicken stock is simmering.

 

2. Start in a pot, over medium fire, add the oil, then the guanciale and the radicchio; cook for about 2-3 minutes…. the pancetta will release some fat, then you add the rice and shallots.

 

3. Cook all for about 4-5 minutes then deglaze with the Red Wine; let it evaporate and start to add ladles of stock while stirring.

 

4. Add the stock and keep using the ladle gently to stir it….it will take about 15-16 minutes to cook.

5. Once the rice is cooked, add the butter, parmesan and Gorgonzola.

 

6. Serve.