Chicory & Gorgonzola risotto

Name: Chicory & Gorgonzola risotto
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500 ml vegetable stock; 40 g unsalted butter; 2 tbsp olive oil; 250 g pack white chicory, finely sliced lengthways; 1 onion, finely chopped; 1 clove/s garlic, finely chopped; 275 g arborio risotto rice; 175 ml white wine or dry vermouth; 30 g Parmigiano Reggiano, finely grated; 100 g Gorgonzola, roughly chopped

Sautéed chicory and tangy blue cheese mean the balance of bitter, creamy, salty and sweet in this risotto is just perfect.

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Serves4
CourseMain meal
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins
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500ml vegetable stock
40g unsalted butter
2 tbsp olive oil
250g pack white chicory, finely sliced lengthways
1 onion, finely chopped
1 clove/s garlic, finely chopped
275g arborio risotto rice
175ml white wine or dry vermouth
30g Parmigiano Reggiano, finely grated
100g Gorgonzola, roughly chopped

Pour the vegetable stock into a pan with 750ml water and warm gently over a medium heat. Meanwhile, put 25g butter and the olive oil in a large saucepan set over a high heat and, once the butter is melted, add the sliced chicory. Fry for 2-3 minutes until lightly charred, then reduce the heat to medium and add the chopped onion and garlic. Season and sauté for 5-8 minutes, until starting to soften but not coloured.
Stir in the rice for a minute, making sure every grain is coated in the butter mixture. Add the wine or vermouth and keep stirring until it has all been absorbed. Reduce the heat ever so slightly, then start to gradually ladle in the stock, stirring the whole time and seasoning as you go. Only add extra stock once the previous ladleful has been absorbed. This should take 35-40 minutes and give you perfect rice with a slight bite.
When all the stock has been absorbed, take off the heat. Add the remaining butter and the grated Parmigiano Reggiano, then cover with a lid. Leave to stand for 2 minutes, then stir and spoon into serving bowls. Top with the Gorgonzola and serve immediately.

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