Radicchio and Gorgonzola Risotto


4 heads Treviso Radicchio

3 Leeks

1.5 litres Chicken Stock

Salt and Pepper to taste

100g Unsalted Butter

3 Stalks Celery

1 Red Onion, finely chopped

1 clove garlic, chopped

400g Risotto Rice

150 ml White Wine

300g Gorgonzola

60g Parmesan, grated


Thinly slice the leek whites. Trim the stems from the radicchio and chop. Slice the rest of the radicchio leaves. Bring stock to a simmer and season with salt and pepper.

Melt half of the butter in saucepan over medium heat and sautée celery and onion for about 5 minutes. Add leek whites and radicchio, stirring for one minute. Add garlic and rice, stirring for 3 minutes. Add half of the white wine. Allow to cook and reduce the liquid and then add one ladle (½ cup) stock. Stir constantly, adding stock gradually as the previous ladle is absorbed by the rice. Continue cooking, stirring and adding stock until rice is al dente.

Melt remaining butter over medium heat. Add the radicchio leaves and pale green leeks with one teaspoon salt. Cover and cook for 2 minutes. Add to risotto with remaining wine. Stir in the Gorgonzola. Sprinkle with Parmesan to serve.