Beetroot risotto with Gorgonzola cream
Published on 9 February 2017
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Distinctive, beautifully coloured risotto, delicate against strong Gorgonzola.
INGREDIENTS FOR 2 PEOPLE
200 g Carnaroli rice
1 cooked beetroot
1 shallot
1 litre vegetable stock, celery, carrots, onion
Extra virgin olive oil
50 g Gorgonzola
Milk
Grated Parmigiano
I peeled vacuum-packed cooked beetroot, wearing gloves as it stains.
I finely chop shallot.
I sauté in oil.
I toast rice until hot to touch.
I gradually add boiling stock and cook about 15 minutes.
Meanwhile, I chop prepared beetroot.
I blend finely and add to risotto.
I finish cooking.
I turn off and combine Parmigiano and oil.
I melt Gorgonzola pieces with milk in a small pan.
Into smooth cream.
I spread risotto on the plate.
I add Gorgonzola cream and serve immediately.
Original source: https://incucinaconlilly.com/2017/02/09/risotto-alle-barbabietole-con-crema-al-gorgonzola/
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