15 Mar Risotto of beetroot and gorgonzola
Wonderful beetroot and gorgonzola risotto shared by gastro_freak; original and easy to prepare, sure to impress your guests even when you are short of time!
- 4 Shallots
- 1 Garlic clove
- 1 Glass of white wine
- 500g Arborio rice
- 2 Cooked beetroot
- 1L vegetable stock
- 50g Parmesan
- 75g Gorgonzola
First finely chop shallots, garlic and the beetroot in to small squares.
Then sauté the shallot over a low heat with a drizzle of olive oil for 5 minutes, add the garlic and the beetroot. Sauté for 3 more minutes and crush the beetroot with a fork until you make a paste.
Add the rice and mix well with the *soffritto.
Add the glass of white wine and reduce. The vegetable broth should be hot and we will add it to the rice little by little. It is important to stir constantly for the rice to release the starch. Cook the rice for 15 minutes adding the cheese 3 minutes before the rice is done . leave the risotto rest for a few minutes.
Once the risotto is plated we can decorate it with a parmesan tuile previously made.
* Italian: Soffritto (in Spanish and Italian cooking) a mixture of lightly fried onions and garlic, usually with tomatoes and other vegetables, used as a base for soups, stews and other dishes.
- 20g Parmesan approx.
Preheat the oven to 180 ° C
Make a small round heap of parmesan on a baking sheet and bake until golden brown (about 8 minutes)
Let it cool.