Recipe by Enrico Bartolini: Risotto with red turnips and gorgonzola sauce
Ingredients for 4 people
- 320 g Carnaroli rice
- 160 g red turnip purée
- 100 g butter
- 80 g Grana Padano cheese
- Approximately 1.2 liters vegetable broth
- 100 g mild gorgonzola cheese
- 50 g white wine
- Salt
Method
Toast the rice in a little butter. Add the wine and allow to evaporate. Add the stock and salt and cook for about 11 minutes (no longer).
Remove from the heat and stir in the butter, Grana Padano cheese, then the very cold red turnip purée and, if desired, a few drops of lemon juice. When creamy, spread onto the plate. Top with the gorgonzola, first melted in a bain-marie with a little milk, then drizzled over with a spoon.
