I love all types of risotto, but Risotto with Beetroot and Gorgonzola is truly a delicacy. The taste of beetroot pairs well with the pungent flavor of gorgonzola, which balances out its sweet hint that not everyone likes. Try it and you’ll be thrilled.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 17.6 oz gorgonzola
- 1 packet saffron (0.30 g packet)
- 0.42 cups milk
- 2 cups Roma rice
- 7 oz beetroots, cooked, boiled
- 2 tbsp butter
- 4 tbsp Parmigiano Reggiano DOP (grated)
- 3.5 oz onions
- 4 tbsp olive oil
- 1 bouillon cube (Vegetable broth heart of 28 g)
- 1 bouillon cube (Beef broth heart of 28 g)
- to taste fine salt
- to taste black pepper (ground)
- to taste onions (fried, optional)
Preparation
In a small saucepan, place the gorgonzola cut into pieces and the milk, melt over low heat until it becomes a cream.
Now add the packet of saffron, stir and keep warm.
You will find an alternative sauce in the notes in case you don’t like gorgonzola.
In a large pot, prepare the broth by placing 1.5 liters of water, bring it to a boil, add the two bouillon cubes and stir until they dissolve.
Chop the beetroots into pieces, chop the onion as well, and place everything in a mixer with two tablespoons of olive oil and 1-2 ladles of broth, blend until the mixture becomes a puree.
In a wok, add 2 tablespoons of olive oil, toast the rice, then add the beetroot mixture and cook for a minute.
Cook by adding some ladles of broth as it dries out.
When cooked, add the butter, 3 tablespoons of Parmesan, and adjust the salt.
In a deep plate, place a ladle of the gorgonzola sauce as a base, then add the beetroot risotto.
Sprinkle with the remaining tablespoon of Parmesan and enjoy mixing the sauce with the risotto.
As a final touch, add fried onions to make the dish crunchier.
Suggestions/tips
The cooking time depends on what is indicated on the rice package, it can vary depending on the type of rice used.
If the gorgonzola sauce is too thick, add a tablespoon of milk and stir.
If you find the gorgonzola taste too strong, you can prepare the sauce with 30 g of flour, 30 g of butter, 500 ml of milk, 30 g of grated Parmesan, 60 g of Bel Paese cheese, salt, and pepper.
If you liked the Risotto with Beetroot and Gorgonzola, try the other rice recipes:
My Social Channels!
To not miss any recipes, you can follow me on:
Instagram; Pinterest;
If you want to stay updated, like my Facebook page at Facebook
