Beetroot Risotto and Gorgonzola
User Reviews
4.9
Beetroot Risotto and Gorgonzola
Description
Beetroot Risotto and Gorgonzola features carnaroli rice cooked with fresh beetroot juice extracted from raw beetroot, which imparts a vivid color and subtle sweetness. Shallots are softened in olive oil before stirring in the rice, followed by white wine absorption without stirring, allowing gentle cooking. Stock and beetroot juice are then added carefully, letting the rice absorb the liquid slowly and develop a creamy but al dente texture. Sour cream and Parmigiano-Reggiano cheese finish the risotto with a silky consistency.
The accompanying gorgonzola sauce is gently melted with heavy cream to a smooth, rich sauce that adds a tangy, sharp flavor contrast. This drizzle complements the sweet earthiness of the beetroot risotto and adds a luxurious mouthfeel.
Served warm, this risotto presents an elegant balance of textures and tastes, making it an intriguing option for a main course that highlights seasonal root vegetables and cheese. The risotto "all’onda" technique ensures a creamy wave-like consistency treasured in Northern Italian cooking.
Prepared from start to finish in about 18 minutes once liquid addition starts, attention to gradual liquid absorption and stirring creates a harmonious blend of flavors with each bite. The method requires some patience and gentle handling to achieve its characteristic texture.
Ingredients
- 1 kilogram carnaroli rice
- 500 grams beetroot raw
- 300 grams Parmigiano-Reggiano cheese
- 5 litres chicken stock
- 300 millilitres white wine
- 200 grams sour cream
- 300 grams gorgonzola cheese
- 100 millilitres heavy cream 35% fat
- salt sea salt, to taste
- 200 grams shallot
Instructions
- Put the beetroot through the juicer to obtain the fresh beetroot jus.
Gorgonzola Sauce:
- Melt very slowly gorgonzola with the cream on a low heat.
Risotto:
- Cook the shallots in olive oil, over medium heat for 2 minutes.
- Add the rice and shake the pan to coat the grains in oil and stir for 2 minutes.
- Add wine but do not stir, reduce heat and shake the pan every few minutes until the wine has been absorbed.
- Add enough stock to just completely cover the rice.
- Leave to cook, without stirring for 10 minutes, adding beetroot jus as necessary to keep the rice just covered.
- Remove from heat, add sour cream and reggiano cheese and stir vigorously, then leave to rest, uncovered for 1 minute.
Plating:
- Spoon risotto evenly onto a warm plate, drizzle with the gorgonzola sauce and extra virgin olive oil
Notes
- The recipe follows the "all’onda" style where the risotto is kept in a wave-like creamy consistency without heavy stirring.
- Use a juicer for fresh beetroot juice to impart natural sweetness and color.
- Serve immediately after resting one minute to maintain risotto texture.
- Careful heating of gorgonzola with cream prevents curdling and ensures a smooth sauce.
User Reviews
Overall Rating
4.9
You'll Also Love
