(for 4 people)
300 g ‘superfine’ rice
1.5 l vegetable stock (approx.)
200 g liquidised beetroot
salt, to taste
50 g Gorgonzola Dolce
50 g Gorgonzola Piccante
milk, to taste
Prepare the sauce by chopping the two types of Gorgonzola into small pieces. Put into a small saucepan with a few spoonfuls of milk. Place over a low heat to melt the cheese. Add more warm milk in order to give the sauce the right consistency, make sure there is enough salt and blend together to form an even sauce.
In a risotto pan, slowly stew the shallot. Add the toasted rice, cover with plenty of hot stock and cook the risotto.
Once ready, remove from the heat, add the blended and warmed-up beetroot, stir in a knob of butter and two spoonfuls of gorgonzola sauce in order to make the risotto creamy.
Pour the risotto onto the serving plate, cover for a few minutes with a napkin and, before serving, garnish with Gorgonzola cream.