Name: Beetroot extravirgin olive oil risotto aka In Love Risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

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 the plates with this colorful, super-spectacular, and unusual beetroot and blue cheese risotto, mixed in the final step (mantecato) with our Biancolilla Monocultivar Extra Virgin Olive Oil instead of butter.

Biancolilla Monocultivar Extra Virgin Olive Oil front of 16.9fl oz bottle

Ingredients

Serves:4

Imperial Metric

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

View Cart (0) Checkout

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

Preparation

Imperial Metric

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.

For this recipe you need

Biancolilla Monocultivar Extra Virgin Olive Oil

More ideas for you

Truffle cheese e pepper chips

Lunch and Dinner

Vegetarian

Vignoli’s springtime salad

Lunch and Dinner

Vegetarian

Lemon extra virgin olive oil mimosa mini cakes

Dessert

Vegetarian

Discover All Recipes

We are more than just olive oil and vinegar.

Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

Discover More

Please select your free mini bottles of Olive Oil/Vinegar

Beetroot extravirgin olive oil risotto aka In Love Risotto

Beetroot extravirgin olive oil risotto aka In Love Risotto

Ingredients

Preparation

For this recipe you need

Truffle cheese e pepper chips

Vignoli’s springtime salad

Lemon extra virgin olive oil mimosa mini cakes

We are more than just olive oil and vinegar.