Blue cheese and radicchio baked risotto

Radicchio originated in Italy and is a member of the chicory family. The leaves are dark burgundy in colour and have a strong bitter flavour which makes radicchio a worthy partner to the blue cheese in this dish.
blue cheese risotto recipe



1.Preheat oven to 200°C/400°F.
2.Peel and finely chop onion. Peel and crush garlic. Heat oil in large shallow flameproof baking dish; cook onion, garlic and rosemary until onion softens.
3.Add rice; cook, stirring, 1 minute. Add wine; cook, stirring, 1 minute. Stir in stock. Cover dish with foil; bake about 40 minutes or until rice is tender.
4.Meanwhile, trim radicchio; slice thinly. Stir radicchio and parmesan into rice mixture; season to taste. Serve risotto topped with crumbled blue cheese and nuts.

We used gorgonzola cheese, but any blue cheese will work well in this dish. Serve with a green salad.


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