Beetroot and Gorgonzola risotto. Welcome spring — I close the winter season, even if it’s still cold, with this risotto that evokes an winter garden and spring.
The beetroot’s purple color is elevated by a Gorgonzola fondue I adore and is embellished with the first edible spring flowers.
A pairing that takes me toward bright, summery cuisine — between leaves and flowers that lend lightness to the plates.
Although I love dishes that come from slow-cooked stews, spring lets me put the full scent of the earth on the plate.
My garden, with its wild explosion of new plants, challenges me every year with changing harvests, since each year a different variety tends to prevail due to the whims of the weather.
You can find more risotto recipes in the suggestions below.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Winter, Spring
Ingredients to prepare beetroot and Gorgonzola risotto
One cooked beetroot pureed until smooth, Gorgonzola, milk, black pepper and…
- 1 1/2 cups rice
- 7 oz Gorgonzola
- as needed milk
- as needed vegetable broth
- 1 cooked red beet
- to taste salt
- to taste olive oil
- 1 espresso cup (≈1/4 cup / 2 fl oz) soffritto mix (mirepoix for sautéing)
Useful tools for cooking risotto
A heavy-bottomed pot for the rice, a pot for the vegetable broth, a small pan for the fondue. The tools I use can be found in my purchase recommendations
- Pots
How to proceed
First, cook the beetroot and then puree it until smooth… You can also buy pre-cooked beets; oven-roasted ones are even better.
After preparing the vegetable broth, begin to lightly brown the soffritto in a pan together with the rice. Add a portion of broth and two tablespoons of the well-pureed beetroot; stir and continue cooking. Check the salt.
While the rice cooks, melt the Gorgonzola in a bain-marie with the milk until blended and keep warm.
As soon as the rice is ready — I prefer it slightly firmer rather than too loose — transfer to serving plates.
Add the Gorgonzola fondue.
If you like, garnish with fresh edible flowers. Simple, tasty and impressive.
A few extra tips
You can also use meat broth if you prefer. I use Carnaroli rice and leave it slightly al dente. I didn’t finish with butter to avoid weighing it down, and I didn’t add Parmesan so the Gorgonzola can stand out in purity. Beets roasted in the oven will give a slightly different aromatic nuance; sometimes I cook them in a wood-fired oven and they gain a smoky note. I prefer a characterful Gorgonzola, because beetroot is sweet and they pair well together.
