Enrico Bartolini (Castelmartini, Italy, 1979) is an extremely talented chef with restaurants in Italy, Hong Kong and Dubai. He is the only chef to have been awarded four Michelin stars at the same time. In his restaurant Mudec in Milan he showcases his motto Contemporary Classic by exploring new worlds and new flavours, without forgetting origins and traditions. One of his many signature dishes is Risotto with Beetroot and Gorgonzola (Risotto alle rape rosse e salsa al gorgonzola). An intriguing combination because beetroot can be very sweet which could easily ruin the taste of the risotto. Which is exactly what happened the first time we prepared this dish. We did more research only to read recipes we didn’t like because the beetroot was added at the beginning of the preparation process (giving the risotto a gluey texture) or honey, mint, balsamic vinegar, oranges or salty goat cheese (to balance the sweetness of the risotto!) was added.
We decided to take a different approach and see this as a combination of two dishes with the gorgonzola as connection. Now we could focus on preparing a savoury beetroot puree that would be tasty in its own right and create a brilliant combination with the risotto.
We enjoyed our risotto with a glass of Bianco di Custoza 2018, made by Monte del Frà from Italy. It is a well-balanced, dry white wine, with a fruity nose. Its colour is straw yellow, with pale green highlights. In general you’re looking for a light, aromatic dry white wine.
You could also serve a glass of Chardonnay; one that has a touch of oak and vanilla plus a lightly buttery finish. Our choice would be the Chardonnay of La Cour des Dames
What You Need
- For the Risotto
- 70 gram Carnaroli Rice (for instance from Acquerello)
- (Vegetable) Stock
- 1 Bigger Shallot
- Parmesan Cheese
- For the Beetroot Puree
- 1 Fresh Beetroot
- 2 Tablespoons of White (Cider) Vinegar
- 1 Tablespoon of White Wine
- 3 Freshly Grated Cloves
- Black Pepper
- For the Sauce
- Gorgonzola Dolce
What You Do
The day before wash the beetroot and wrap in aluminium foil. Leave in the oven on 180° Celsius (or 355° Fahrenheit) for 60+ minutes. Cool and store in the refrigerator.
Thinly chop the shallot and glaze in butter. In parallel peel the beetroot and chop. Combine a third of the shallots with the beetroot, the white wine, the vinegar and finely grated clove. Blend until smooth. Taste and adjust. In the mean time prepare the risotto. With a fork combine the soft Gorgonzola Dolce with the milk until it’s smooth and has the consistency of custard. Depending on the ‘blue’ in the cheese you may want to use a blender. Warm both the beetroot puree and the Gorgonzola sauce in the microwave or Au Bain Marie.
Time to start assembling the dish. Add butter and Parmesan to the risotto. Add more Parmesan than usual to create the right balance. Now start adding the beetroot puree, spoon for spoon. You’re looking for a balanced taste and a bright red colour. Perhaps add a drop of lemon and some black pepper. Transfer to the plate and using a spoon or a small sauce bottle add the sauce (drop-wise).