• 1h
• serving

Ingredients

500 g arborio rice
1.2 L of beetroot juice
1 medium-sized onion, finely chopped
150 g unsalted butter
1 tablespoon of Andorinha Selection Olive Oil
150 ml dry white wine
50 g Parmesan cheese
200 g gorgonzola cheese

METHOD

1.To make the beetroot juice, blend it with the necessary amount of water and strain it afterwards.
2.Fry the onion in a little butter (approx.
50 g) until transparent.
3. Add the rice and sauté it quickly.
4. Add the white wine (ALWAYS stirring the rice until the risotto is ready) and let it evaporate completely.
5. Gradually add the beetroot juice (it should be hot) and stir to the desired point of the rice.
6. Finish with Parmesan cheese, butter and gorgonzola and the Andorinha Selection Olive Oil.