Red Wine Beet Risotto
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INGREDIENTS 4 TBSP EMERALD GRASSLANDS UNSALTED BUTTER, 1 INCH CUBES ¼ CUP PUSATERI’S DELICATO EXTRA VIRGIN OLIVE OIL 1 SMALL ONION, MINCED 2 CLOVES GARLIC, MINCED 2 CIPS ACQUERELLO ARBORIO RICE 4 SMALL BEETS, ROASTED OR STEAMED, CUBED 1 ½ CUPS 3 VEGETABLE BOUILLON CUBES ½ TSP SEA SALT ½ TSP PEPPER 1 CUP IGOR GORGONZOLA DOLCE, SMALL PIECES ¼ CUPS WALNUTS, TOASTED
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INSTRUCTIONS (serves 6)
1. Dilute bouillon cubes in 6 cups of boiling water and keep warm in a pot on medium low heat. 2. Heat 1 tbsp each of butter & olive oil in a large sauté pan over medium heat. 3. Add onion and sauté until soft, 10-12 minutes. 4. Add garlic and continue to sauté, 2 minutes. 5. Add arborio rice and stir until rice becomes translucent, 5-6 minutes. 6. Add cubed beets and sauté, 2 minutes.
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7. Deglaze with red wine. Stir continuously until red wine has been absorbed. 8. Add broth 1 cup at a time bringing back to a boil, stirring occasionally, until broth is absorbed and rice is al dente and creamy. 9. Add salt and pepper. 10. Gently stir in remaining 3 tbsp butter until glistening. 11. Plate risotto and top with gorgonzola and walnuts. |

INGREDIENTS
4 TBSP EMERALD GRASSLANDS UNSALTED BUTTER, 1 INCH CUBES
¼ CUP PUSATERI’S DELICATO EXTRA VIRGIN OLIVE OIL
1 SMALL ONION, MINCED
2 CLOVES GARLIC, MINCED
2 CIPS ACQUERELLO ARBORIO RICE
4 SMALL BEETS, ROASTED OR STEAMED, CUBED
1 ½ CUPS DRY RED WINE
3 VEGETABLE BOUILLON CUBES
½ TSP SEA SALT
½ TSP PEPPER
1 CUP IGOR GORGONZOLA DOLCE, SMALL PIECES
¼ CUP WALNUTS,TOASTED
INSTRUCTIONS (SERVES 6)
1. Dilute bouillon cubes in 6 cups of boiling water
and keep warm in a pot on medium low heat.
2. Heat 1 tbsp each of butter & olive oil in a large
sauté pan over medium heat.
3. Add onion and sauté until soft, 10-12 minutes.
4. Add garlic and continue to sauté, 2 minutes.
5. Add arborio rice and stir until rice becomes
translucent, 5-6 minutes.
6. Add cubed beets and sauté, 2 minutes.
7. Deglaze with red wine. Stir continuously
until red wine has been absorbed.
8. Add broth 1 cup at a time bringing back to a boil,
stirring occasionally, until broth is absorbed
and rice is al dente and creamy.
9. Add salt and pepper.
10. Gently stir in remaining 3 tbsp butter until glistening.
11. Plate risotto and top with gorgonzola and walnuts.