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  • Beetroot Risotto with Gorgonzola

Beetroot Risotto with Gorgonzola

Posted on Jul 27th, 2023
by Alessandro Pavoni
Categories:
  • First Course
  • Rice, Grains, Noodles
  • Vegetarian Recipes
Beetroot Risotto and Gorgonzola

Welcome to a world of vibrant colors and delicious flavors with this beetroot risotto with gorgonzola cheese recipe.

It’s a creamy and delicious risotto that works well as a first course or even a main. This risotto is made “all’onda” (in the wave style) which is typical of Northern Italy. It should take about 18 minutes to make from the time you start adding the liquid.

Please find the detailed beetroot risotto recipe below!

Beetroot Risotto and Gorgonzola

Beetroot Risotto and Gorgonzola

Alessandro Pavoni
4.92 from 69 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Italian
Servings 10 servings

Ingredients
 
 

  • 1 kilogram carnaroli rice
  • 500 grams raw beetroot
  • 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%
  • sea salt to taste
  • 200 grams shallots

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

This risotto is made “all’onda” (in the wave style) which is typical of Northern Italy. It should take about 18 minutes to make from the time you start adding the liquid.
Beetroot Risotto and Gorgonzola
Tried this recipe?Let us know how it was!

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Alessandro Pavoni

Brescian-born chef Alessandro Pavoni blasted into Sydney's dining scene in 2009 with his first restaurant venture, northern Italian gem Ormeggio at the Spit. Alessandro began his career in Brescia, in Italy’s north, working at Carlo Magno with the famous Iginio Massari and Giuseppe Maffioli. After working in various Michelin starred venues such as La Rotonde in France and the two Michelin-starred Villa Fiordaliso on Lake Garda, Alessandro broadened his culinary horizons working in Bermuda at the famous Restaurant Lido before moving to Sydney permanently in 2003.

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