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RECIPE


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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