Red beetroot and gorgonzola risotto
The deep colour of red beetroot meets the large grain of Magnum Rice. A creamy, surprising risotto, finished with the bold note of gorgonzola and the freshness of mint.
Method
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The base
In a non-stick pan, gently fry half a chopped onion in a drizzle of extra virgin olive oil.
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Toasting
Add 250 g of Hera nei Campi Magnum Rice and toast it for a few minutes.
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Deglazing
Deglaze with a splash of white wine and let the alcohol evaporate.
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Cooking
Add one or two ladles of boiling vegetable stock at a time, waiting until it is fully absorbed before adding more.
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The beetroot purée
Meanwhile, blend the cooked red beetroots with a little vegetable stock using a hand blender.
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The colour
Halfway through cooking, stir in the beetroot purée and let the risotto finish cooking.
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Creaming
When cooked, cream the risotto with a few knobs of butter and the grated cheese.
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Plating
Plate and finish with gorgonzola and a few fresh mint leaves.
Ellebi s.a.s. di Bifulco Michele & C.
Via Tommaso Vitale 79, 80030 – San Paolo Belsito (NA) Italy
