The risotto with radicchio and gorgonzola it’s a tasty dish typically autumn and winter. This is the period in which the red radicchio from Trevisoa key ingredient in this regional recipe, is at its peak of freshness and flavor. It is perfect for warming up the coldest evenings and can be served both as a main course and as a side dish in a formal dinner or in a cozy evening with friends and family. It is a typical preparation of Northern Italy, in particular of the Veneto region and is a testimony to the culinary riches of the area. Treviso red radicchio is a local product loved and used in numerous recipes. The pairing with the gorgonzola, an Italian blue cheese, gives the dish a depth of flavor that fits perfectly with the Italian gastronomic tradition. This regional recipe offers a balanced combination of different, but important nutrients. Rice provides complex carbohydratesradicchio is rich in fiber and vitaminssupporting the well-being of the immune system, while gorgonzola adds proteins and fats. Furthermore, consuming a portion means ensuring a good source of calcium and antioxidants, especially present in radicchio. However, due to its calorie and fat content, it should be consumed in moderation. If you want to bring a touch of well-being, taste and delicacy to the table, follow our recipe. You will prepare an extraordinary radicchio and gorgonzola risotto!