Colorful, cheerful, flavorful, tasty, original and delicious, the beetroot and Gorgonzola D.O.P. risotto is a first course that wins you over from the first creamy, enveloping bite. Perfect to be served on special occasions, with its eye-catching color and delicate taste, beetroot and gorgonzola risotto is very quick and simple to make and is perfect for solving a family dinner, an informal lunch or an evening with friends in no time. I prepare it using my Gorgonzola D.O.P., a good Carnaroli rice, I enrich it with toasted chopped nuts and I assure you the result is guaranteed! Curious to try it too? Let’s go to the kitchen then — our beetroot and Gorgonzola D.O.P. risotto is waiting, but before we get to the stove, as always I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make beetroot and Gorgonzola risotto
- 1 3/4 cups Carnaroli rice
- 2 cups cooked red beets
- as needed vegetable broth
- 2 oz grated Parmesan (or Grana Padano (about 2/3 cup))
- 3 1/2 tbsp butter
- 3 1/2 oz shallot
- 2 tbsp white wine
- 8 oz Gorgonzola D.O.P.
Tools
- Pot
- Blender
Preparation
Peel, rinse and slice the shallot, then gently sauté it in a pot over low heat together with the butter. Meanwhile, blend the cooked beetroot with a little water and set aside. Once the shallot has softened, add the rice and let it toast over high heat for a couple of minutes, stirring often; pour in the wine and once it has evaporated, lower the heat and begin adding the hot broth little by little, also adding the blended beetroot in several additions. When the rice is cooked, remove from heat and finish by stirring in another pat of butter taken from the total, 3.5 oz of Gorgonzola D.O.P. and the grated Parmesan or Grana Padano.
If you are using pre-salted vegetable broth, you won’t need to add extra salt, but adjust to your taste.
Plate and garnish with plenty of Gorgonzola cubes and chopped toasted walnuts or pistachios before serving.
Storage and tips
If you have leftover risotto, store it in the fridge for up to 24 hours and try these recipes:
–Pastry filled with leftover risotto, provola and speck;
–Rice pie with leftover risotto.
If you want to make your risotto even more flavorful, add a bit of pancetta to the base of onions.
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From here, you can return to the HOME and discover new recipes!
From here, you can return to the HOME and discover new recipes!
