Smoked Gouda & Radicchio Risotto
By: Michael Norpell
Published: Sunday, July 24, 2011 - 1:32pm

Ingredients




2 1/2 cups chicken stock or vegetable broth
1 cup water
1 tablespoon olive oil
1/2 cup yellow onion, diced
1 cup Arborio rice
1/2 cup Yalumba Viognier South Australia The Y Series 2010
3/4 teaspoon Kosher salt
1 inch medium head radicchio, cored& chopped 1 pieces
3 tablespoons fresh curly-leaf parsley, chopped
1/2 teaspoon fresh cracked black pepper
2 tablespoons butter
1/4 pound smoked Gouda, 1/4" dice

Preparation

1 Let's get Started - 
Warm over medium heat the chicken stock & water to a low simmer in a medium sauce pan. 2 Add olive oil to a large sauce pan over medium heat 3 Add onion & sauté till translucent - 5 minutes 4 Add Arborio rice & sauté till rice turns opaque - 4 minutes 5 Add Viognier wine (or any dry white wine) & Kosher salt stirring frequently till wine is absorbed - 2 minutes. 6 Add 1/2 cup of warm stock & water mixture, stirring frequently 7 Once the liquid has been completely absorbed, add another 1/2 cup of warm stock. Continue this process until the rice is almost tender & creamy texture - 20 minutes. 8 Add radicchio & parsley - Cook 5 minutes 9 Add butter, black pepper & smoked Gouda cheese
Stir until the cheese melts.
Season with salt & pepper as needed. 10 Plating:
Reserve the whole outer leaves of the radicchio to create a "bowl" for the risotto to be served in.
Place the radicchio cup on serving plate & spoon risotto in lettuce cup letting some spill out onto the plate.
Place the radicchio cup on serving plate & spoon risotto in lettuce cup letting some spill out onto the plate.
Garnish with fresh parsley chopped & a grind or two fresh black pepper. 11 VEGETARIAN OPTION: 
This is a soul-satisfying vegetarian option as a main course or side dish with grilled portabella mushroom burgers. Substitute a good quality or homemade vegetable broth for the chicken stock.

About


Many risottos pair well with crisp white wines, like Yalumba Viognier 2010. The mineral quality of the Viognier or dry Chardonnays "cut" through the creaminess of the dish. This risotto stands up to pairing it with red wine. The smoked cubes of Gouda with the slightly bitter bite from the Radicchio pairs perfectly with a fruity Pinot Noir, like Belle Glos Meiomi 2009. I served the risotto with a bold Zinfandel, Goats Trail, to add another layer of flavor - peppery spice & vibrant acidity.
Wine Pairings:
Belle Glos Meiomi Pinot Noir 2009 or Goats Trail Zinfandel 2009