Lunch: Gorgonzola and Radicchio Risotto Recipe | MyRecipes

Time: 50 minutes. Slowly stirring hot broth into creamy white rice soothes the soul--and the result comforts the body.

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

Instructions

Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.
Heat 2 tbsp. olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.
Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer. While rice is cooking, cut radicchio into shreds. Heat 1 tbsp. olive oil in a large skillet over medium heat and add radicchio and 1/4 tsp. salt. Cook, stirring occasionally, until wilted and tender, 2 to 4 minutes.
Remove rice from heat and stir in gorgonzola dolce, wilted radicchio, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately.
*For a recipe, go to sunset. com/chickenbroth

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