Home » Beetroot risotto and gorgonzola

Beetroot risotto and gorgonzola

Easy and effective, with video recipe

by Ada Parisi
5 min read
Risotto rape rosse e gorgonzola Dop

Now I say: It wouldn't be worth preparing this risotto with beetroot and gorgonzola PDO even just to admire the intense purple color on the plate? Risotto with beetroot is a First course based on rice and vegetables Really fast and simple. Watch this short RECIPE VIDEO and I'm sure you'll love it.

The first recommendation is that the rape must 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 gorgonzola spicy, for a more intense contrast between the gorgonzola savory and sweet turnips, or the sweet, more dark and delicate. In addition. I didn't use Parmesan cheese to cream the beetroot risotto, just because I didn't want to ' contaminate’ the two main flavors. Very easy to prepare, for the risotto with beetroot and gorgonzola PDO, 30-40 minutes in all are enough and the turnip puree You can also prepare it the day before: I find it very good and really nice to see. And it's a Risotto perfect for Christmas menus. To find some other idea sfiziosa, Also have a look at all my RECIPES FOR RICE. Have a good day!

Risotto rape rosse e gorgonzola Dop

RICE TO RAPE AND RED gorgonzola DOP (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 2 voted )

Ingredients

320 grams of Carnaroli rice

2 fresh red beets

extra virgin olive oil

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)

salt and pepper

half fresh onion

  • FOR THE SAUCE gorgonzola DOP

100 grams of sweet or spicy gorgonzola Dop

30 ml whole milk

Procedure

Beetroot risotto and gorgonzola DOP

Beetroot risotto and gorgonzola DOP

Prepare the risotto with beetroot and gorgonzola PDO is easy, look at the VIDEO RECIPE step by step. 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!

Note

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

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

4 comments

Claudia 21 February 2016 - 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 - 14:10

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

Reply
Hedwig March 2, 2015 - 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 - 17:40

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

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.