An easy recipe for an original dish: the beetroot and gorgonzola risotto it’s a creative first course in different but deliciously balanced color and flavors. Ready in half an hour and suitable for a Sunday lunch as for a festive occasion.
Ingrediants
- 320 g of Carnaroli rice
- 200 g of aged gorgonzola
- 40 g of butter
- 100 g of grated Parmesan cheese
- 2 small cooked beets
- half a glass of white wine
- salt
The beetroot and gorgonzola risotto it’s a first course original and creative, an intriguing dish in color and flavor that divinely combines the sweetish but decisive scent of beetroot with the intense and slightly spicy scent of seasoned gorgonzola.
The recipe is very simple: it involves one dry roasting of rice and the cooking in hot water which does not alter the flavors of the two main ingredients. In the version we have prepared, the creaming of the risotto is made with butter and parmesan and the gorgonzola, added at the end on the plate: it will melt with the heat.
Alternatively, maybe if you decide to prepare the beetroot and gorgonzola risotto for a special occasion, you can make a kind of gorgonzola fondue with which to garnish the dish and make the risotto even more creamy. How to prepare the fondue? Simply letting it melt over a low heat gorgonzola in a tablespoon of milk.
Perhaps not appreciated and known as much as it deserves beet is a vegetable from excellent properties, especially due to its high content of mineral salts and fibers. And it is very versatile in the kitchen, we also told you about it in How to cook beetroot: properties, uses and recipes.
If the unmistakable taste and the thousand properties of this beetroot inspire you try others too first courses with beetroot, for example Spelled spaghetti with almond and beetroot pesto or Beetroot soup.
OTHER TASTY RECIPES: Risotto with taleggio cheese with balsamic vinegar, Risotto with lambrusco, Risotto with artichokes with cheese fondue, Risotto with beetroot and robiola
How to prepare: Beetroot and gorgonzola risotto
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
15 min
- Portions
-
4
How to prepare: Beetroot and gorgonzola risotto
To prepare the beetroot and gorgonzola risotto, first cut the beets into small pieces and blend them: you will need to obtain a puree.
Toast the rice dry in a saucepan for a few minutes then blend with the white wine.
Then add a ladle of hot water, stir and cook the risotto as usual, adding a little hot water each time when the previous one has been absorbed. When cooked, away from the heat, add the Parmesan, butter and beetroot puree.
Stir and whisk. Adjust the salt and divide the risotto into individual plates. Complete by placing the diced gorgonzola on each plate and immediately serve the beetroot and gorgonzola risotto.
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