

Celery and Gorgonzola risoni with radicchio salad
This delicious combination of celery and Gorgonzola risoni makes for a truly festive meal. It’s complemented by a radicchio and pear salad in a tangy Kikkoman Soy Sauce dressing.
Ingredients
For the risoni:
For the salad:
- Risoni pasta approx. 300 g
- Salad approx. 80 g
Preparation
Step 1
Sauté the shallots and celery in a saucepan with butter over a medium heat for 2–3 minutes. Add the risoni and cook for a further 2–3 minutes. Deglaze with the white wine and reduce by half. Add the vegetable stock and cook for about 12 minutes, stirring occasionally. Remove from the heat and slowly stir in the Gorgonzola until a creamy consistency forms. Season with salt and pepper to taste.
Step 2
Melt the butter in a saucepan and sauté the pear in it for about 2 minutes. Add the honey and lightly caramelise the pear for 1–2 minutes. Deglaze with Kikkoman Soy Sauce and bring to the boil. Add the radicchio and walnuts and let the salad leaves wilt slightly.
Step 3
Divide the risoni between four plates, top with the salad and serve.
Tip:
This dish also works with risotto rice.
Recipe-ID: F1068
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