| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 1g | 48g |
| sugars | fibre | protein | salt |
| 3g | 5g | 8g | 0.65g |
Why I Love Italian Vegan Radicchio and Gorgonzola Risotto
As someone with a deep appreciation for the merging of traditional and contemporary flavors, the Vegan Radicchio and Gorgonzola Risotto immediately piqued my interest. This Italian specialty is an exceptional challenge to vegetarian and vegan culinary enthusiasts, as Gorgonzola – a bold, spiky blue cheese – is a key ingredient to achieve the authentic flavour profile. However, in this version, we make use of a vegan alternative that beautifully carries the recipe.
A Blend of Bold Flavours
Just as I enjoy fusing the robust flavors of Southern cooking with modern elements – a culinary dance between my Texan roots and contemporary tastes – this dish invites a similar adventure. You have the bitterness of the radicchio balanced by the tangy, almost biting flavour of the vegan Gorgonzola. The rich, creamy texture of the risotto creates a satisfying contrast. You’re marrying ingredients that, on the surface, seem opposed to one another, but underneath, they harmonise perfectly. This is the allure of this Vegan Radicchio and Gorgonzola Risotto. It makes you brave in exploring the realm of taste, texture, and aroma.
Working on this recipe reminded me of the priceless culinary learnings and inspiration I gathered from the Italian maestro Massimo Bottura. His fearless approach in combining traditional and unconventional flavours significantly shaped my culinary perspectives, making this dish possible.
A Nod to Mindful Eating
Moreover, while my palette revels in all the flavors this Vegan Radicchio and Gorgonzola Risotto brings, I’m equally drawn to the consciousness embodied in this dish. This is not just a food that satisfies taste buds; it’s a meal that respects dietary convictions, health considerations, and respect for animals. It moves away from certain traditional kitchen practices, but still keeps its connection to the heritage of Italian cuisine. I love that this recipe leans into the potential of creating fantastic dishes without compromising choices for a more sustainable lifestyle.
This Vegan Radicchio and Gorgonzola Risotto is more than just a recipe. It’s a testament to the continual evolution of food, the courage to marry the old and the new, the classic and the innovative. It beautifully showcases the expansion of culinary boundaries while still preserving tradition. For me, that’s the beauty of food and cooking – the ability to reflect our ever-evolving society and keep us connected to our roots. And in a way, it’s a beautiful reminder of the journey I have traversed in the culinary world so far.
What You’ll Need
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 cups of Carnaroli or Arborio rice
- 1 cup of white wine
- 6 cups of vegetable broth
- 1 head of radicchio, roughly chopped
- 1 cup of vegan Gorgonzola style cheese or alternative vegan blue cheese
- Salt and pepper to taste
- 1 bunch of fresh Parsley, finely chopped
- 1 teaspoon of lemon zest
- Vegan Parmesan, for serving
Method
Step One
Heat up the olive oil over a medium heat in a large saucepan. Add the finely chopped onion and stir until it becomes translucent, this should take about 5 minutes. Next, add in the minced garlic and stir for another minute until it becomes fragrant.
Step Two
Add the Carnaroli or Arborio rice into the saucepan and stir well to make sure each grain is coated in the oil. Continue to stir the rice until it turns slightly translucent, this could take between 1-2 minutes.
Step Three
Once the rice turns translucent, pour in the white wine. Stir continuously until the wine is completely absorbed by the rice. This may take around 2-3 minutes.
Step Four
Begin to ladle in the vegetable broth, one cup at a time. After each addition, stir continuously until the broth is completely absorbed before adding the next cup. This process should take approximately 20 minutes. The result should be a creamy and tender risotto.
Step Five
Add the chopped radicchio into the risotto and stir well. Continue to cook for another 5 minutes until the radicchio is wilted and combined into the risotto.
Step Six
Take the pan off the heat and add in the vegan Gorgonzola style cheese. Stir well until the cheese has melted and evenly distributed throughout the risotto. Season with salt and pepper to taste.
Step Seven
Garish your risotto with the freshly chopped parsley, a sprinkle of lemon zest and a generous amount of vegan Parmesan before serving. Enjoy your Vegan Radicchio and Gorgonzola Risotto!
