Radicchio and blue cheese risotto is pretty unique because most risottos use butter or parmesian. I like this risotto because it is a bit different and the blue cheese adds a nice flavor. Also, radicchio is not a vegetable I eat a lot of so this is a nice way to use it.
Radicchio and Blue Cheese Risotto
- risotto rice
- 1 radicchio for every 3-4 people
- 1 container blue cheese (approximately 8 oz, but to be honest, the more or less blue cheese you throw in will just change the strength of the blue cheese flavor, so you should add the amount you think you and your family will enjoy)
- olive oil
- 1 medium sized onion
- vegetable or chicken broth
- cooking wine
- salt and pepper
Cook the rice for about 15 minutes, adding more broth when the the moisture becomes evaporated into the rice. Add the radicchio, a touch of white cooking wine, and salt and pepper to taste. You will need to cook the mixture for about 20 more minutes, constantly stirring, and adding more broth when the mixture needs more moisture. If you run out of broth, you can use hot water instead. Taste the mixture every five minutes or so, so you are able to judge when the rice is completely cooked.
When the rice is cooked, turn off the burner, add two tablespoons of butter and a container of blue cheese. If desired, you can also add a couple tablespoons of Parmesan cheese. Stir in completely and serve warm.
My family is made of blue cheese lovers so they enjoyed this recipe. As you can see below, my grandfather even got excited about the stirring aspect!