Theo Randall
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This classic luxurious risotto dish is perfect for autumn and will leave you happy and satisfied. People think that risotto is time consuming, but it should actually be the opposite. I prefer to use the carnaroli rice as it's more suitable for this dish and has a more robust flavour. A good quality Gorgonzola cheese will make the dish and a bottle of Barbera D'Asti is a great pairing.
Enjoy the weekend!
Theo.
150g carnaroli risotto rice
2 tblsp olive oil
1 small white onion (finely chopped)
1 stick of celery (finely chopped)
1 head of radicchio ( shredded)
1 tsp fresh marjoram (finely chopped)
75 g grated Parmesan
75 g Gorgonzola cheese
1 clove of garlic (finely chopped)
1 litre of chicken stock
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