Heirloom Beet Risotto with Gorgonzola

Michael Tusk's Heirloom Beet Risotto with Gorgonzola

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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3 oz butter

1/2 onion

1 2/3 cup Acquerello Carnaroli Risotto

1/2 cup dry white white

4 cups vegetable or chicken stock

5/8 cup grated Parmigiano Reggiano

5/8 cup beet puree

Salt and pepper to taste

Beet Puree:

1 lb unpeeled small Chioggia or golden beets if available, tops removed and reserved

1/2 cup olive oil

Gorgonzola spuma:

2/3 cup Gorgonzola

2/3 cup heavy cream

Beets are a robust root vegetable perfect anytime and a great partner to bold cheeses such as gorgonzola.  Combining these ingredients in a creamy risotto creates an entirely new way to enjoy the familiar flavors in an unexpected and fresh way.

Preparation time:  5 minutes if beet puree made one day in advance, 35 minutes including beet puree
Cooking time: 16 - 20 minutes
Serves: 4-6

Attachments: Cooking Chef Bowl, Flexi Beater



  1. Attach the Flexi Beater and add half the butter and minced onion.  Set the temperature to 230° and to stirring Speed #1.  Cook for 2 minutes and then add the risotto rice and cook for an additioinal 3 minutes at Speed #1 to toast the rice.  Add the wine and cook for 1 minute until the wine is completely evaporated.
  2. Keep the temperature at 230° but maintain the stirring speed at #2.  Add the wine and set the timer to 16 minutes.
  3. Turn off the heat and place the stirring speed on #1.  Add the remaining cold diced butter, grated Parmigiano Reggiano and beet puree.  Stir on speed #1 for 1 minute and serve immediately.
  4. Garnish with the raw sliced beets and the gorgonzola spuma.

Beet Garniture:

  1. Peel 2 chioggia and gold beets and slice thinly with a Japanese mandolin.
  2. Season with olive oil, salt and a squeeze of lemon juice.

Beet Puree:

  1. Set the temperature to 285° and add the washed but unpeeled beets.
  2. Cook for 30 minutes or until the beets are tender when pierced with a knife.
  3. Remove the beets, reserve one cup beet water and add the olive oil and puree the beets until very smooth and season to taste.  If the beets are too wet dry them out in the oven or on top of the stove for a couple minutes. 

Beet Puree:

  1. Warm the cream gently and add the gorgonzola and season with black pepper and a pinch of salt.  Place in an ISI Thermo Whip and give it 2 charges and reserve.

To Plate:

The rice should be spooned out and beets should be placed around in a circular pattern.  The gorgonzola spuma is placed in the middle of the rice.

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