Name: Blue cheese and radicchio baked risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 brown onion (150g); 2 clove garlic; 1 tablespoon olive oil; 2 teaspoon finely choppedfresh rosemary; 2 cup (400g) arborio rice; 1/2 cup (125ml) dry white wine; 1.25 litre (5 cups) chicken stock; 1 radicchio (150g); 1 cup (80g) finely gratedparmesan cheese; 100 gram (3 ounces) blue cheese; 1/4 cup (25g) roasted walnuts

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.

Serves 4

Cook

50M

Ingredients

1 brown onion (150g)

2 clove garlic

1 tablespoon olive oil

2 teaspoon finely choppedfresh rosemary

2 cup (400g) arborio rice

1/2 cup (125ml) dry white wine

1.25 litre (5 cups) chicken stock

1 radicchio (150g)

1 cup (80g) finely gratedparmesan cheese

100 gram (3 ounces) blue cheese

1/4 cup (25g) roasted walnuts

Method

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.
Note

Women's Weekly Food

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