Risotto with beetroot and zola

Now I say: not worth prepare this risotto with beetroot and gorgonzola PDO even just to admire the intense purple color in the pot? The first recommendation is that the turnips should be fresh, not precooked, otherwise the color will be pink or brick, never purple. Obviously the combination turnips and gorgonzola is obvious and discounted, anything creative on my part. You can use the spicy gorgonzola, for a more intense contrast between the gorgonzola savory and sweet turnips, or the sweet, more dark and delicate. Also I did not use to cream Parmesan risotto with beetroot, just because I didn't want to ' contaminate’ the two main flavors. Very easy to prepare, for risotto with beetroot and gorgonzola DOP are enough 30-40 minutes in all and the mashed turnips you can possibly prepare the day before: I find it yummy (I've redone it and ate there twice with the excuse that photography didn't come right) and really nice to see. And it is a perfect risotto for the Christmas menu. Have a good day!

RICE TO RAPE AND RED gorgonzola DOP (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 320 grams of Carnaroli rice
  • 2 fresh red beets
  • extra virgin olive oil, just enough
  • 50 grams of butter
  • 1,5 liters of vegetable broth or veal gravy (I prefer the second, but the broth is fine)
  • 100 ml dry white wine
  • 50 grams of grated Parmigiano Reggiano PDO (Optional, I don't put myself in order to exalt the contrast turnips-gorgonzola)
  • salt and pepper, just enough
  • half fresh onion
  • FOR THE SAUCE gorgonzola DOP:
  • 100 grams of sweet or spicy gorgonzola Dop
  • 30 ml whole milk

PROCEEDINGS

Beetroot risotto and gorgonzola DOP

Prepare the risotto with beetroot and gorgonzola PDO is easy. Peel the turnips, cut into slices and boil in unsalted boiling water, acidulated with a few drops of lemon juice. When the turnips are tender, blend until the mixture is smooth and homogeneous. Keep the cream of turnips in the refrigerator.

Finely chop the spring onion, fry in a large pan (preferably copper) with a drizzle of extra virgin olive oil and a little water until the onion is wilted not, adding if necessary every now and then a little hot broth so that it does not burn.

Add the rice, Roast it for a minute, Deglaze with white wine. When the alcohol has evaporated start cooking rice by combining the hot broth. Salt and bring the cooking risotto all'onda (if you use Carnaroli will have more comfortable than the Vialone Nano, that has to be kept longer in control). Stir in the diced cold butter and mashed turnips, adding much puree how much needed to get an intense purple color. If you have decided to use the Parmigiano Reggiano also stir in the cheese.

For the PDO gorgonzola sauce heat the milk and add the gorgonzola cheese cut into cubes, stirring until the cheese has completely melted.

Serve the risotto leaving dripping so ' harmonious’ on the surface the gorgonzola sauce. Bon appétit!

TIPS

If you prefer a more intense taste of gorgonzola, used the sweet gorgonzola pure adagiandone of the pieces on hot rice: gorgonzola will melt creating a soft cream .

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4 comments

Claudia 21 February 2016 at 14:03

I love them not for nothing the turnips but today I tried this recipe and I must say that the dish, Besides being very scenic, It's also yummy!!!

Reply
Ada Parisi 21 February 2016 at 14:10

I was sure you'd enjoy!!! I'm used’ delicate and gorgonzola, for those who love him, makes the difference! Claudia big hugs and thanks!

Reply
Hedwig March 2, 2015 at 14:02

Personally turnips and herbs two things I don't like anything too sweet at least second. Fresh turnips here I've never seen but is of great interest to me but not cooked vacuum. Good contrast with spicy gorgonzola can also try if I find the fresh turnips. Ciaooo beautiful big kiss and good week.

Reply
Sicilians creative in the kitchen March 2, 2015 at 17:40

I love them, but fresh ones are another world than precooked. Hi dear!

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