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(Risotto with beets and gorgonzola)
- 350 gr. Principato di Lucedio Vialone Nano rice
- 1 small white onion, small dice
- 2 T extra virgin olive oil
- 2 liters vegetable stock, kept simmering
- 1/2 glass dry white wine
- 1 roasted beet, cleaned, peeled and roughly chopped
- 60 gr gorgonzola cheese
- salt and pepper to taste
- 1 T butter
Saute the onion gently in the olive oil until soft. Add the rice and turn the grains over in the oil and onion until coated and shiny. Add the wine and stir thoroughly. Over medium heat and after 1 minute, add the first ladleful of hot stock. Stir and allow the liquid to cook away, then add the next ladleful. Wait for the grains to absorb the stock, stirring gently, then add more stock. Continue this way for about 20 minutes until the rice is soft, tender and creamy but the grains must remain firm in the center. Add salt and pepper to taste. When the rice is nearly cooked, after about 14-16 minutes, add the beet and gorgonzola to the rice and stir to blend. Turn off the heat and add the butter to the rice. Serve immediately.
Serves 4
Rosetta Clara Cavalli d'Olivola, owner Principato di Lucedio
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