| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 10g | 3g | 54g |
| sugars | fibre | protein | salt |
| 3g | 1g | 12g | 0.75g |
Why I Love Italian Risotto with Radicchio and Goat Cheese
There’s a deep sense of delight and satisfaction when I create a dish like Risotto with Radicchio and Goat Cheese. Beyond its robust flavors and vibrant presentation, this recipe holds a special place in my heart for various reasons.
Blending Traditions
Being born and raised in California, my style of cooking imbues a blend of West Coast freshness and deep-rooted Gujarati culinary traditions. This risotto recipe, with its creamy texture and the distinctive tang of goat cheese contrasted with the slightly bitter radicchio, expresses a similar harmonious blend of diverse flavors.
A nod to an inspiring culinary maestro
This recipe also bears an uncannily similar resemblance to a dish that I once watched famous Italian chef Gordon Ramsay create — albeit with his own signature tweaks. His unique way of blending traditional Italian ingredients with an avant-garde approach has certainly inspired my rendition of this risotto.
Pairing Suggestions and Variations
Just as I’m creatively exploring and blending flavors in my own kitchen, I thoroughly encourage you to try this risotto recipe with a range of varying side dishes. A fresh salad like a classic Caesar or even a Bruschetta with Peppers and Gorgonzola would provide a delightful contrasting balance to the creamy richness of the risotto. Experiment and find your perfect flavor complement.
Whether you’re looking to diversify your weekday dinner repertoire, or seeking to treat your loved ones with a heartwarming meal, my Risotto with Radicchio and Goat Cheese recipe offers a delightful gastronomic experience that stretches beyond mere sustenance.
Indulge in the culinary joys this recipe brings and share your experience with me. Happy cooking!
What You’ll Need
- 6 cups chicken broth or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 large head radicchio, cored and finely chopped
- 4 ounces goat cheese, crumbled
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Method
Step One
Start off by heating the chicken or vegetable broth over medium heat in a large saucepan. Let it simmer for a while, then reduce heat to its lowest setting to keep it warm.
Step Two
In a separate large and deep pan or pot, add your olive oil and heat on medium. Once the oil is hot, add your finely chopped onion. Cook the onions until they become translucent, about 5-7 minutes. Next, add your garlic to the pan and cook for another minute.
Step Three
Add Arborio rice to the same pan, stirring constantly for about 1-2 minutes. This process is important for releasing the starch in the rice, which gives risotto its classic creamy texture. Once the rice is lightly toasted, pour in the dry white wine, continue to stir until the liquid has been fully absorbed by the rice.
Step Four
Now you can begin to add your warmed broth to the rice. Be sure to add only one ladle at a time, continuously stirring until each ladle of broth is absorbed before adding the next. This gradual process ensures proper absorption, developing the creamy starches of the rice.
Step Five
When you’re down to your last ladle of broth, add in your chopped radicchio to the risotto. Stir well, ensuring it’s fully incorporated in the dish, then add the remaining broth. After the last of the broth has been absorbed, add the crumbled goat cheese, freshly grated Parmesan cheese, and season with salt and black pepper to taste. Stir until the cheeses melt and combined well into the risotto.
Step Six
Take your pan off the heat, cover, and give it a rest for a few minutes. This allows the flavors to meld together. Your Risotto with Radicchio and Goat Cheese is now ready to serve!
