Risotto alle rape rosse e salsa al gorgonzola

Risotto with beetroot & gorgonzola sauce

Risotto alle rape rosse e salsa al gorgonzola

Risotto with beetroot & gorgonzola sauce
Method
Serves 2

Cook the beetroot in oven at 100°C for 40 minutes, remove the skin, blend it very well and then filter it through a sieve. Keep the pulp to the side.
Reduce the milk and cream on the stove by 50% and add the gorgonzola cheese. Take off heat, blend together and keep to the side.
Put the carnaroli rice in one pot, warm up with a pinch of sea salt. When the rice is warm add the white wine and reduce until the rice is dry. Add hot vegetable stock to cover the rice, mix with wooden spoon and leave to cook for 18 minutes.

When the stock begins to reduce, slowly add a bit more. After another 18 minutes take the rice off the heat, add beetroot puree, Grana Padano, butter and mix together until the rice becomes creamy.

To Serve

Add a drop of fresh lemon juice and place onto a risotto plate. Finish the dish with few drops of gorgonzola sauce on top of the risotto.

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