Radicchio and Gorgonzola Risotto

For the risotto:

• 1 + 1/2 cups Carnaroli rice
• 7 oz radicchio
• 4 + 1/4 oz mild Gorgonzola
• 4 + 1/4 cups vegetable broth
• Fine salt, as needed
• Black pepper, as needed

For the caramelized onions:

• 3 + 1/2 oz red onions
• 1 + 1/2 tbsp brown sugar
• 3 + 1/2 tbsp water
• 1 tbsp extra virgin olive oil

For garnish:

• 2 oz hazelnuts

Prepare the vegetable broth and keep it warm.

Caramelize the onions:

• Peel and slice the red onions thinly.
• In a pan, heat the olive oil, then add the onions, water, and brown sugar.
• Cook over medium heat for 10 minutes, stirring occasionally, until the onions are soft and caramelized. Set aside.

Toast the hazelnuts:

• Spread them on a baking sheet lined with parchment paper.
• Bake in a 170°C (340°F) fan oven for 10 minutes until golden. Set aside.

Toast the rice:

• In a hot pan, add the Carnaroli rice and stir occasionally.
• Once the grains are hot and slightly translucent, start adding warm broth, one ladle at a time.
• Season with salt and continue cooking, stirring frequently and adding broth as needed.

Prepare the radicchio:

• Cut it in half, remove the tough stem, then slice into thick strips.
• Add it to the risotto when the rice is halfway cooked, stirring well.

Finish the risotto:

• Once the rice is fully cooked, turn off the heat and stir in the Gorgonzola, letting it melt completely.
• Add a final ladle of broth, mix well, and season with black pepper and additional salt if needed.

Plating:

• Spoon the risotto onto plates, adding caramelized onions on top.
• Sprinkle with a generous handful of chopped hazelnuts.

Serve hot and creamy!