Beetroot Risotto with Gorgonzola

Is an original, delicate and creative proposal for a first course that reinterprets the Lombard tradition in a modern way. A reinterpretation of the classic gorgonzola risotto that stands out for its rich and intense flavor, appreciated by everyone, especially by those who love this blue cheese so creamy and delicious. Gorgonzola, an excellence of the local Lombard farms, is known for its texture and savory notes. This dish is perfect for Sundays with the family or for those who want to bring a traditional first course with a touch of originality to the table. Among the many recipes of Lombard cuisine, this one has earned a place of honor among the most famous dishes in Italy, telling the story of a city through rich and satisfying flavors. Traditional Lombard cuisine is known for its richness and variety, capable of ranging from savory to sweet with dishes that, despite their simplicity, are authentic gastronomic treasures, the result of ancient origins. Risotto with gorgonzola is a dish rich in history and tradition, a real hymn to Italian cuisine that conquers the palate with its creaminess and strong flavor. Today I propose a variant with a very special flavor, in which beetroot is combined with gorgonzola for an extraordinary combination of flavors. Two simple ingredients that together give an explosion of taste, capable of enchanting the palate. Now let's see what we need to make our Beetroot Risotto with Gorgonzola. Ingredients 320 grams of Carnaroli rice 2 precooked beets 1 shallot 1 glass of dry white wine 60 grams of Gorgonzola Ingredients for the vegetable broth 1 carrot 1 celery stalk 1 white onion 1 tomato a few parsley leaves salt Ingredients for the gorgonzola fondue 300 grams of Gorgonzola 70 ml of cooking cream Steps Let's prepare the vegetable broth: put 1 liter of water in a pot together with the washed and peeled vegetables. Bring to a boil, add salt and lower the heat. In the meantime, wash and peel the shallot, cut it thinly and brown it in a pot with a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes, until the grains become translucent. Deglaze with the wine and let the alcohol evaporate. At this point, add half of the previously blended beetroots, add a ladle of broth and continue cooking. Five minutes from the end, incorporate the remaining turnip puree and season with salt. Turn off the heat and stir in the Gorgonzola. For the fondue, cut the Gorgonzola into pieces and melt it in a saucepan over very low heat together with the cooking cream, stirring constantly until you get a smooth and homogeneous cream. Plate the risotto and complete as desired with the fondue. Our Beetroot Risotto with Gorgonzola is ready to be enjoyed.