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| Beetroot Risotto with Gorgonzola |
Serves 4-6
Beetroot Risotto with Gorgonzola ingredients: 350g beetroot,
peeled. 1L (4 cups) chicken or vegetable stock. 1 tbs olive oil. 1 onion,
finely chopped. 3 garlic cloves, crushed. 250 Arborio rice. 100ml vinegar. 50g
unsalted butter. 2-3 thyme springs, leaves picked. 1 and 1/4 cups (100g) grated
parmesan, plus extra serve. 120g Gorgonzola dolce, cut into slices
Beetroot Risotto with Gorgonzola recipe: Chop the beetroot
into 1 cm pieces, then place in a saucepan with the stock. Bring to a simmer
over medium heat, then cook for 10-15 minutes until tender. Drain beetroot,
reserving the stock, and set aside, Return the stock to the pan and place over
low heat to keep warm. Meanwhile, heat the oil in a separate saucepan over
medium-low heat. Add onion and cook, stirring, for 1-2 minutes until softened.
Add the garlic and rice, then cook stirring for 1-2 minutes until well coated.
Add the vinegar and simmer for 2-3 minutes until almost evaporated. Add the
reserved beetroot stock, 1 ladleful at a time, stirring continuously, and
allowing the stock to be absorbed before adding the next. Continue until all
the stock has been absorbed and the rice is creamy, but still al dente-this
should take about 20 minutes. Stir in the reserved chopped beetroot. Remove pan
from heat, then stir in butter, thyme and parmesan. Season. Stand for 2 minutes to thicken slightly. To
serve, divide risotto among bowls. Sprinkle with extra parmesan and top with a
slice of gorgonzola, allowing it to melt
