Beetroot and Gorgonzola Risotto
Beetroot and gorgonzola risotto is a dish that combines the earthy sweetness of beetroot with the creamy, tangy notes of gorgonzola cheese. This vibrant and visually appealing meal offers a unique twist on traditional risotto, elevating it with bold flavours and a striking red-pink hue.
The combination of beetroot and gorgonzola creates a harmonious balance of flavours. Beetroot, known for its natural sweetness and earthy undertones, adds a robust and slightly sweet taste to the dish. When blended into the risotto, it imparts a beautiful bright colour, making the dish as visually stunning as it is delicious. Gorgonzola, a type of blue cheese, contributes a creamy and tangy element. Its strong flavour pairs wonderfully with the beetroot, adding depth and richness to the risotto.
Nutritionally, beetroot is packed with essential vitamins and minerals. It is an excellent source of folate, manganese and dietary fibre. Additionally, beetroot is rich in antioxidants, particularly betalains, which are responsible for its deep red colour and have anti-inflammatory properties. Gorgonzola cheese, while higher in fat and calories, provides a good amount of protein and calcium, making it a rich and flavourful addition to the dish. The use of Arborio rice in risotto ensures a creamy texture, as this variety of rice is high in amylopectin starch, which gives risotto its characteristic creaminess.
The history of risotto dates back to the 14th century in Northern Italy, particularly in the Lombardy and Veneto regions. The dish became popular due to the introduction of rice paddies in these areas, which created the perfect conditions for growing short-grain rice varieties like Arborio. Risotto has since become a staple of Italian cuisine, celebrated for its versatility and ability to be adapted with various ingredients.
This kind of a risotto embodies the essence of Italian culinary tradition while introducing modern and innovative elements. It is a dish that not only pleases the palate, but also provides a visually stunning presentation, making it perfect for special occasions or a gourmet home-cooked meal. The rich, creamy texture of the risotto, combined with the bold flavours of beetroot and gorgonzola, creates a memorable and satisfying dining experience.
Chop a smaller cooked beetroot, then blend it until smooth.
In a pan melt butter over medium heat. Add raw rice and toast it for a minute or two while stirring constantly.
Splash with some white wine and let the alcohol evaporate.
Now add the blended beetroot and half of the hot vegetable stock. Simmer on low heat, adding the rest of hot stock as needed, until the rice is cooked, for about 15-20 minutes.
Remove from heat, then add in pieces of gorgonzola and parmesan cheese and stir until melted.
Beetroot and Gorgonzola Risotto
Ingredients
Instructions
- Chop a smaller cooked beetroot, then blend it until smooth.
- In a pan melt butter over medium heat. Add raw rice and toast it for a minute or two while stirring constantly.
- Splash with some white wine and let the alcohol evaporate.
- Now add the blended beetroot and half of the hot vegetable stock. Simmer on low heat, adding the rest of hot stock as needed, until the rice is cooked, for about 15-20 minutes.
- Remove from heat, then add in pieces of gorgonzola and parmesan cheese and stir until melted.
