Beetroot risotto with Gorgonzola sauce

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Romana e Giada Bosco

(for 4 people) 300 g ‘superfine’ rice 1.5 l vegetable stock (approx.) 1 shallot 200 g liquidised beetroot butter 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.