Risotto with Arugula, Radicchio and Gorgonzola

Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 4 to 6 servings

2 1/4 cups chicken stock or broth; or vegetable broth
2 tablespoons unsalted butter
1 small onion, minced
1 cup arborio rice
1/4 cup dry white wine
2 small bunches arugula, about 4 cups packed, finely chopped
1/2 head radicchio, finely chopped
1 tablespoon fresh basil, finely chopped
3 ounces Gorgonzola cheese, crumbled
Salt, freshly ground pepper to taste
Grated imported Parmesan cheese for serving


1. Heat stock in small saucepan to a simmer; keep it at a simmer. Melt butter in a large saucepan over medium-high heat. Add onion and cook until it begins to soften, 3 minutes. Add rice, stirring so all the grains are coated with butter. Add wine; cook until almost all of it evaporates.Reduce heat to medium-low.

2. Add about 3/4 cup of the stock. Cook, stirring often, until most of
stock has been absorbed. Add an additional 3/4 cup stock; cook, stirring, until it is almost absorbed. Add 1/2 cup of the stock and continue cooking until rice is tender but firm and is creamy but not wet. Add remaining 1/4 cup stock as necessary. Total cooking time will be about 25 minutes.

3. Add arugula, radicchio, basil and gorgonzola. Cook gently just until
cheese is creamy. Remove from heat; add salt and pepper to taste. Serve at once with a sprinkling of Parmesan cheese.