Beetroot extravirgin olive oil risotto aka In Love Risotto
Valentine’s Day it’s very near and everyone loves score high on the scales of positive thoughts. So, love is in the air and on...
Ingredients
Serves:
4
- 1 1/3 cups Italian Carnaroli type rice or other risotto rice
- 3 ½ cups vegetable stock
- 2 ounces cooked beetroot (about 2 ½ tablespoons beetroot puree)
- 2 ½ tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- ½ cup finely grated Parmigiano Reggiano cheese PDO, aged 24 months
- Table salt if necessary
- 1/3 cup diced “piccante” Gorgonzola cheese or American blue cheese.
- Freshly ground black pepper to taste
- 160 grams cups Italian Carnaroli type rice or other risotto rice
- 750 milliliters vegetable stock
- 60 grams cooked beetroot (about 2 ½ tablespoons beetroot puree)
- 2 ½ tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- 40 grams finely grated Parmigiano Reggiano cheese PDO, aged 24 months
- Table salt if necessary
- 30 grams diced “piccante” Gorgonzola cheese or American blue cheese.
- Freshly ground black pepper to taste
Directions
-
Puree the beetroot in a blender.
-
Bring the vegetable stock to a boil in a medium pot and keep it very hot over medium heat. Use the lid to prevent evaporation.
-
Place the rice in a medium saucepan and toast it until very hot over medium heat, avoiding burning it.
-
Pour two ladles of vegetable stock onto the rice: it should immediately bubble.
-
Cook the rice, stopping 2 minutes before it is fully cooked (follow the cooking time on the package). Pour more vegetable broth when the previous one is absorbed.
-
Remove from the heat, add the beetroot puree, and mix quickly and very well with a rubber spatula.
-
Pour Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil and mix again.
-
Combine the Parmigiano Reggiano cheese, then taste. Season with salt if necessary. The risotto must be very creamy; if needed, pour in a little vegetable stock.
-
Cover with a lid and let it rest for two minutes.
-
Transfer the risotto to the plates and top with Gorgonzola cheese or blue cheese and black pepper.
-
Serve immediately.
- Puree the beetroot in a blender.
- Bring the vegetable stock to a boil in a medium pot and keep it very hot over medium heat. Use the lid to prevent evaporation.
- Place the rice in a medium saucepan and toast it until very hot over medium heat, avoiding burning it.
- Pour two ladles of vegetable stock onto the rice: it should immediately bubble.
- Cook the rice, stopping 2 minutes before it is fully cooked (follow the cooking time on the package). Pour more vegetable broth when the previous one is absorbed.
- Remove from the heat, add the beetroot puree, and mix quickly and very well with a rubber spatula.
- Pour Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil and mix again.
- Combine the Parmigiano Reggiano cheese, then taste. Season with salt if necessary. The risotto must be very creamy; if needed, pour in a little vegetable stock.
- Cover with a lid and let it rest for two minutes.Transfer the risotto to the plates and top with Gorgonzola cheese or blue cheese and black pepper.
- Serve immediately.
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