Servings
Font
Back
Beetroot Risotto and Gorgonzola
4.9 from 210 votes

Beetroot Risotto and Gorgonzola

Beetroot Risotto and Gorgonzola combines creamy carnaroli rice with the earthy sweetness of fresh beetroot juice. The risotto is cooked gently with shallots, white wine, and chicken stock, creating a tender texture enhanced by sour cream and Parmigiano-Reggiano. A smooth gorgonzola and cream sauce adds a rich, tangy contrast when drizzled on top, balancing the natural sweetness of the beetroot. This dish showcases the vibrant color and flavors of beetroot in a refined risotto, suitable for a special meal or sophisticated dinner.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 10 servings
Course: Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. Put the beetroot through the juicer to obtain the fresh beetroot jus.
Gorgonzola Sauce:
  1. Melt very slowly gorgonzola with the cream on a low heat.
Risotto:
  1. Cook the shallots in olive oil, over medium heat for 2 minutes.
  2. Add the rice and shake the pan to coat the grains in oil and stir for 2 minutes.
  3. Add wine but do not stir, reduce heat and shake the pan every few minutes until the wine has been absorbed.
  4. Add enough stock to just completely cover the rice.
  5. Leave to cook, without stirring for 10 minutes, adding beetroot jus as necessary to keep the rice just covered.
  6. Remove from heat, add sour cream and reggiano cheese and stir vigorously, then leave to rest, uncovered for 1 minute.
Plating:
  1. 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.