Risotto with beetroot, Gorgonzola cream, marinated arugula, and Parmesan shavings

Risotto with Beetroot, Gorgonzola Cream, Marinated Arugula, and Parmesan Shavings

Servings: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Category: Appetizer - also main course
Cuisine: Italian
Calories: 500 kcal per serving

Ingredients

• 250g risotto rice (Arborio or Carnaroli)
• 1 large beetroot
• 1 small onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 liter vegetable broth
• 200ml dry white wine
• 100g Gorgonzola
• 100ml cream
• 2 tbsp butter
• 50g Parmesan, shaved
• 100g arugula
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper
• Lemon juice to taste

Instructions

1. Step 1: Prepare the beetroot
   Peel the beetroot and cut it into small cubes.
   Pro tip: Wear gloves to avoid staining your hands.


2. Step 2: Prepare the Gorgonzola cream
   Cut the Gorgonzola into small pieces. Heat the cream in a small pot, add the Gorgonzola, and melt it while stirring constantly until a smooth cream forms. Set aside.


3. Step 3: Start the risotto
   Sauté the onion and garlic in 1 tbsp of butter over medium heat in a large pot until translucent. Add the risotto rice and sauté while stirring until the grains are translucent.


4. Step 4: Add wine
   Add the white wine and let it reduce while stirring constantly.
   Pro tip: Choose a dry white wine of good quality to enhance the flavor of the risotto.


5. Step 5: Add broth
   Gradually add the hot vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more broth.
   Pro tip: The broth should be hot to prevent interrupting the cooking process.


6. Step 6: Add beetroot
   After about half of the cooking time (about 10 minutes), add the diced beetroot to the risotto. Continue to add broth and stir until the rice is al dente and the beetroot is soft (another 10 minutes).


7. Step 7: Finish the risotto
   Take the pot off the heat, stir in the remaining butter and Parmesan. Season with salt and pepper.
   Pro tip: Let the risotto rest for 2-3 minutes before serving to achieve a creamy consistency.


8. Step 8: Marinate the arugula
   Place the arugula in a bowl, marinate with olive oil, balsamic vinegar, salt, and pepper. Optional: A squeeze of lemon juice for extra freshness.


9. Step 9: Serve
   Plate the risotto. Add a spoonful of Gorgonzola cream on top of the risotto. Garnish with marinated arugula and Parmesan shavings.
   Pro tip: Use fresh and high-quality ingredients, especially for cheese and broth, to achieve the best results.

5 Pro Tips

• Proper stirring: Stir the risotto regularly, but not too vigorously, to release the starch and make the risotto creamy.
• High-quality ingredients: Use fresh and high-quality ingredients, especially for cheese and broth.
• Wine selection: A dry white wine of good quality enhances the flavor of the risotto.
• Gorgonzola alternative: If you don't like the taste of Gorgonzola, you can use a milder blue cheese.
• Perfect consistency: The risotto should have a slightly flowing consistency and not be too thick or too runny. The ideal consistency is achieved when it flows slightly when the plate is tilted.

Our Recommendation

Wine pairing: A dry white wine, such as a Pinot Grigio or Sauvignon Blanc, pairs excellently with this dish and enhances the flavors of the risotto.

Product Knowledge

Risotto rice: Arborio and Carnaroli are the most common varieties for risotto, as they contain a lot of starch and result in a creamy texture.
Beetroot: This root vegetable is rich in nutrients and gives the risotto a beautiful color and earthy flavor.
Gorgonzola: An Italian blue cheese that adds a rich, creamy note to the dish.
Arugula: Also known as rocket, has a slightly spicy, nutty flavor that perfectly complements the dish.