Red beet risotto

with crushed pistachios and a gorgonzola cream sauce 

CHEF MATTEO GIUDICI

Ingredients for 4 people: 

320g Carnaroli rice, 1 glass dry white wine, vegetable broth as needed, 2 knobs of cold butter, 2 tablespoons of grated DOP Parmigiano Reggiano and 20g shelled pistachios

For the beet sauce : 1 red beet, 1 tablespoon extra-virgin olive oil and salt as needed.

For the gorgonzola cream sauce : 200g sharp gorgonzola and 2dl cream.

Directions:  

Clean and slice the beet and then boil it with a pinch of salt until soft. Remove from the water and blend in a mixer with a tablespoon of extra-virgin olive oil. Salt to taste.

Melt the gorgonzola in the cream at a very low heat to obtain a sauce and keep warm.

Toast the rice in a large pan with a pinch of rock salt, douse with the wine and let it evaporate. Add in boiling broth little by little to cook the rice until done (18-20 minutes). Mix in the beet sauce two minutes before done.

Remove the rice from the heat and mix in the butter and Parmigiano Reggiano. Salt to taste.

Cover the rice and let it sit for three minutes before serving in a mound on flat plates that have been smeared with the gorgonzola cream sauce with crushed pistachios on top.

Garnish with citrus powder (optional).

Wine to pair: 

Huck am Bach 2014 AA Santa Maddalena Classico Doc  

Cantina di Bolzano/Kellerei Bozen 

A great classic, always dependable, according to the great secular tradition of Santa Maddalena Classico. Juicy, mineral, almost crunchy fruit. Fresh and inviting.

Production area: the heart of the Santa Maddalena zone, near Bolzano, on slopes between 250 and 500 meters above sea level (820-1640 ft), gravelly sites.

Grape varieties: a blend of Schiava grapes with a small proportion of Lagrein.

Production system: harvest takes place begin to middle of October. Vinification: selected grapes, red wine fermentation and ageing in large oak vats.

Alcoholic content: 13% vol.

Serving temperature: 14-16 °C (57-61 °F)

Food pairing: a wine that fits well many dishes of the South Tyrolean and Italian cuisine. It goes  with meat dishes, such as Carne Salada and tagliatelle with venison ragout, smoked meats, dumplings, bacon, pizza, pasta or hard cheese.

THIS RECIPE IS OFFERED BY CANTINA BOLZANO