Beetroot and Robiola Risotto

/5
Beetroot and Robiola Risotto
SHARE
JUMP TO RECIPE
it de es fr nl br
FOLLOW US
  • Difficulty: Easy
  • Prep time: 10 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Beet and Robiola Risotto earns its visual drama through a specific technique: the pre-cooked beet is blended into a smooth cream and held back until plating, where it meets the finished rice as a color and flavor contrast rather than cooking into it. The result is a deeply magenta dish that looks far more involved than it actually is—and the staging is genuinely straightforward, even when the occasion calls for something impressive.

The mantecatura is where the flavor balance happens. Robiola—a soft fresh cheese with a mild, slightly tangy character—goes in alongside butter and Parmigiano at the finish, and its gentle acidity does real work: it pulls against the natural sweetness of the beet without adding weight or sharpness. Lemon thyme finishes the plate, adding brightness to an already layered combination of creamy, earthy, and quietly tart.

You might also like:

INGREDIENTS

for the risotto
Carnaroli rice 1.8 cups (320 g)
Robiola cheese 7 oz (200 g)
Butter 4 ¼ tbsp (60 g)
Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
Extra virgin olive oil to taste
Fine salt to taste
Lemon thyme to taste
for the beetroot cream
Precooked beets 2.5 oz (70 g)
Water 3 ½ tbsp (50 g)
Fine salt to taste
Preparation

How to prepare Beetroot and Robiola Risotto

To prepare the beetroot and Robiola risotto, first bring a pot of water to a boil that you will use to cook the risotto. Pour the rice into a saucepan with a drizzle of hot oil 1 and toast it, stirring constantly 2. When the grains are warm to the touch, add a pinch of salt 3.

Deglaze with a ladle of hot water 4 and continue cooking the rice this way, adding a little liquid at a time and waiting each time for the water to be absorbed; it will take about 15-20 minutes. In the meantime, put the pre-cooked beetroot in a container, then add the water 5 and the salt 6.

Blend with an immersion blender 7 until smooth. When the risotto is cooked, turn off the heat and finish with the Robiola 8 and grated Parmigiano Reggiano 9.

Add the cold butter as well 10 and mix everything well 11. Spread the risotto at the base of the plates 12.

Garnish with a few dollops of beetroot cream 13 and perfume with lemon thyme 14. Your beetroot and Robiola risotto is ready to be served 15!

Storage

It is recommended to eat the beetroot and Robiola risotto immediately; if necessary, you can store it in the refrigerator for up to one day. The beetroot cream can be kept in the refrigerator for 2 days; before using it, blend it again to make it homogeneous.

Tip

To cook the risotto, use vegetable broth instead of hot water. As an alternative to lemon thyme, you can use thyme with added grated lemon zest, marjoram, or chives.

For the translation of some texts, artificial intelligence tools may have been used.
Print the recipe
SHARE
/5

From our bloggers