Risotto Radicchio e Gorgonzola

Risotto Radicchio e Gorgonzola is a classic Northern Italian dish that marries the bitter crunch of radicchio with the creamy, pungent bite of Gorgonzola cheese. Its origins lie in the culinary traditions of the Veneto and Lombardy regions, where radicchio di Treviso and Gorgonzola are respectively produced. The dish typically uses a high-starch rice such as Carnaroli or Vialone Nano, slowly cooked in broth with onion and white wine. The radicchio is often wilted into the risotto near the end of cooking, while the Gorgonzola—either dolce (mild) or piccante (sharp)—is stirred in off the heat to preserve its velvety texture. A great version achieves a seamless balance: the rice remains al dente and bound in a creamy emulsion, without being soupy; the radicchio retains a slight resistance and does not turn muddy; and the cheese lends a savory tang that cuts the bitterness without overwhelming it. Some cooks finish with butter, Parmigiano-Reggiano, or toasted walnuts for added depth. Regional variations include using pancetta or speck for saltiness, or swapping the Gorgonzola for taleggio. At La Vecchia Stazione in Rocca di Papa, Italy, the preparation has been praised by reviewer JustUs for its harmonious execution, where the radicchio’s slight char and the Gorgonzola’s creaminess are balanced against a perfectly cooked rice base. The dish remains a winter staple in trattorias across the north, often served as a primo with a glass of Nebbiolo.