Beetroot gorgonzola risotto Da Mario

Recipe: Da Mario’s Beetroot and Gorgonzola Risotto

Cooking time: 35 minutes

Preparation time: 20 minutes

Servings: 3-4



  • Carnaroli Rice
  • Gorgonzola Dolce
  • Betroot
  • Butter and Parmesan



  • Lightly toast 80g of rice in a pot
  • Add a glass of white wine
  • Add 500ml of vegetable stock and 100ml of beetroot juice
  • Add one table spoon beetroot puree
  • Add 2 cubes of butter and one spoon of parmesan
  • Whisk in the pot until creamy
  • Melt gorgonzola separately in a pan
  • Serve risotto on a plate and drizzle with melted gorgonzola
  • Add small cubes of beetroot cubes and micro herbs for garnish.

MORE: See a review of dinner at Da Mario in Rosebery

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