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. Carry rape, of all types and you can find more delicious recipes from all my RECIPES WITH RAPE. 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 very good and really nice to see. And it is a perfect risotto for the Christmas menu. To find some other idea sfiziosa, Also have a look at all my RECIPES FOR RICE. Have a good day!
320 grams of Carnaroli rice
2 fresh red beets
extra virgin olive oil, to taste
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, to taste
half fresh onion
FOR THE SAUCE gorgonzola DOP:
100 grams of sweet or spicy gorgonzola Dop
30 ml whole milk
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 little water until the onion is withered, 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 to the wave (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 letting the gorgonzola sauce drip 'harmoniously' on the surface. Bon appétit!
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 .