My frozen mai tai recipe is delicious and authentic to Hawaii, where I spent ten years at Ko O’lina. ‘Ono-licious!
| Prep Time: | 15 mins |
| Cook Time: | 32 mins |
| Total Time: | 47 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 quart vegetable stock, or as needed
- ¼ cup olive oil, divided
- ½ medium carrot, minced
- ½ stalk celery, minced
- 2 tablespoons minced onion
- ¾ cup Arborio rice
- 2 tablespoons red wine
- 1 head radicchio, thinly sliced
- 3 ounces Gorgonzola cheese, cut into cubes
- ⅓ cup chopped walnuts
- 2 tablespoons balsamic glaze (reduced balsamic vinegar)
- 2 tablespoons grated Parmigiano-Reggiano cheese (Optional)
Instructions
- Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
- Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
- Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
- Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
- Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.
- Please note the differences in ingredient amounts as well as the use of low-sodium broth and toasted walnuts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 966 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 23 g |
| Saturated Fat | 13 g |
| Sodium | 1453 mg |
| Sugars | 8 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
Wow, yum! I stumbled across this recipe while searching for a way to use radicchio from our produce box. Strayed from my usual grocery list to acquire Gorgonzola cheese & arborio rice, but it was worth it to create this risotto dish! (BTW, Thanks for the additional tip regarding the USA & Italy versions of Gorgonzola being very different products). We opted to throw the radicchio in early so it would have extra time to cook down, just in case we’d find the taste too bitter. But next time, I probably will try following the recipe exactly, to see if we like the radicchio taste standing out a bit more. The balsamic glaze really is a must. Thank you!
This recipe was made with original Italian Gorgonzola cheese, which is very soft and creamy. If using the dry variety, often found in America, you may need less than written. Also, if you prefer the radicchio to be a bit more tender, sauté it with the vegetables at the beginning.