Risotto
Gorgonzola with Candied Red Beets
By Chef
Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Special
tools: Parisien melon baller
Ingredients:
1 1/2 lb Arborio Italian Rice
1/4 white onion chopped very fine
4 leaves of fresh sage
1/4 lb unsalted butter
1 cup of grated parmesan cheese
1/2 cup gorgonzola cheese
4 small red beets
1/2 table spoon of sugar
1 bay leaf
1/2 table spoon white wine vinegar
3/4 cup pistachios
1 garlic clove
Salt and white pepper
1 glass of dry white wine
1 qt of chicken stock approx
1 spoon of extra virgin olive oil
Procedures:
(For the Risotto)
Cook the onion with half of the butter and the chopped
pistachios
Add
the rice, toast it and wet with the wine.
Evaporate
all the wine and add only a cup at the time of chicken
stock when needed
Season
with salt and pepper and stir only every once in a while
Remove
from stove when cooked (approx 15 minutes)
Stir
in the butter (mine less one table spoon) the grated parmesan
and gorgonzola
Stir
vigorously with a spoon combining all ingredients and
making sure the gorgonzola cheese is well melted forming
a creamy rice paste
Procedures:
(For the candied red beets)
Boil the beets in salty water till cooked and peel them
With
the Parisien melon baller carve as many balls as possible
out of each red beet
In
a pan melt the table spoon of butter and the olive oil
Cook
the peeled shallots in it with the sage leaves for couple
of minutes
Add
the beets balls salt and pepper
Dust
with the sugar and once caramelized add the vinegar
Reduce
and caramelize again
Set
aside to cool off
To
assembly:
Plate the risotto in a bowl
With
the back of a spoon apply some pressure on the very top
of the risotto forming a nest for the beets.
Place
the caramelized beets in the nest
Sprinkle
the red beets with some chopped pistachios
Other
Chef Enzo Fargione Recipes:
Baked
Chilean Sea Bass with Fennel in Anise Broth
Green
Pea Cappuccino Macchiato
Porcini
Red Beets Crispy Roll
Risotto
Gorgonzola with Candied Red Beets
Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
Restaurant
and Chef Links:
Teatro
Goldoni Restaurant
Executive
Chef Enzo Fargione
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