Extremely delicate, balanced, perfect to mathc with a glass of fresh Garda Chiaretto: presented at the official dinner of the latest edition of Italia in Rosa, the rosè festival of Moniga del Garda, this extraordinary and delicate risotto with beetroot and gorgonzola mousse is a creation of Carlo Bresciani, deputy chairman of the Italian Federation of chefs and leader of the Antica Cascina San Zago in Salò, one of the most beloved Lake Gaarda restaurants, which on the day of July 26 will host a dinner prepared by the National Junior chefs in preparation for 2016 Olympics in Erfurt in Germany. A recipe we liked very much indeed: and that the Garda maestro has agreed to share with Garda Expo readers.
Risotto beetrood and Gorgonzola mousse- 4 Serves
320 gr. Carnaroli rice
160 gr. pureed beetroot
100 gr. of butter
80 gr. Grana Padano
1.2 lt. about vegetable broth
100 gr. sweet Gorgonzola
50 gr. white wine
salt
Preparation
Toast rice in very little butter. Add wine and let evaporate. Add broth, salt and cook for about 11 minutes.
Remove from heat and stir in butter, Grana Padano, then very cold beetroot puree. Add a few lemon drops if required by taste. When well creamy spread into the pot. Melt Gorgonzola in a water bath with a little milk, and put the mousse above in a roll spiral with the help of a squeezer.
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