recipes "Classic Risotto Recipes"

Modern twists on time-honoured favourites.


What do you need

  • [   ] • 320 g of Riso Gallo Risotto rice
  • [   ] 1 ltr stock
  • [   ] 2 red boiled beetroots
  • [   ] 1 chopped scallion for the ‘sofritto’
  • [   ] 50 g oil or butter for the ‘soffritto’
  • [   ] 1/2 glass of white wine
  • [   ] 50 g of grated parmesan cheese
  • [   ] 30 g of butter
  • [   ] Salt and pepper

Proposed by:


Follow us on social media

How to prepare:

In a pan, melt the butter or if you prefer oil then heat the oil. Add the chopped scallion and leave it cook gently for a few minutes.

Add the rice to the pan and toast it in the oil or butter then add the white wine. When all the wine has evaporated add the stock, a ladle at a time.

Whilst the rice is cooking, blend the boiled beetroot with a little salt and pepper in order to obtain a smooth but thick cream.

Halfway through cooking the rice, add the beetroot cream to the risotto and continue to cook everything, adding the stock, a little at a time until the rice is cooked.

Finally, turn off the heat and add a nob of butter and the grated parmesan cheese. Serve hot


This risotto can also be thickened up with a rich cheese, like gorgonzola or mascarpone. All you need to do is add the cheese when the risotto is cooked, before adding the butter and parmesan.

More Rice Recipes

Print the recipe

Other recipes "Classic Risotto Recipes"