See all dishes
Beetroot risotto with gorgonzola fondue
€ 20-25
A dish that surprises even at first glance, red turnip risotto with gorgonzola fondue. The intense red colour of the turnip colours the grains, making them fresh and vibrant. The gorgonzola fondue rests on top like a soft veil, giving depth and a creamy embrace.
It is a meeting of opposites: the earthy sweetness of the beetroot and the strong flavour of the gorgonzola blend in an elegant and surprising balance.
Ingredients
- Carnaroli rice
- Red turnips (cooked and puréed)
- Mild Gorgonzola cheese
- Fresh cream
- Light vegetable stock
- Butter and Parmigiano Reggiano cheese
Tips
- Ideal season: autumn and winter, when red turnips are sweeter and more flavourful.
- Wine pairing: a young Pinot Noir or a structured rosé.
- Served: hot, with the fondue freshly poured over the top to enhance the colour contrast.