Beetroot Risotto with Gorgonzola Fondue and Dark Chocolate

Method

1. Cook the beetroots in the oven: place them in a baking dish with a little water, cover tightly with aluminum foil to create a steam chamber.
2. Once cooked, let them cool, peel, and blend with a pinch of salt and a drizzle of extra virgin olive oil. Add a little water if needed for consistency. For a finer puree, pass through a blender for a few seconds.
3. Prepare the gorgonzola fondue: in a small saucepan, combine gorgonzola and a splash of milk. Heat gently until the cheese melts, then remove from heat and set aside.
4. For the risotto: add rice grains to a pot and toast them dry with a pinch of salt until very hot to the touch.
5. Cook the rice by adding lightly salted boiling water. Do not stir constantly; just enough to keep it moving.
6. At the beginning of cooking, add freshly ground black pepper.
7. When the rice is two-thirds cooked, add the beetroot puree and high-quality balsamic vinegar.
8. When the risotto is almost done, add cold Normandy butter from the fridge. Stir to cream only with the butter, then cover with a cloth for a couple of minutes and add grated Parmigiano Reggiano or Grana Padano.
9. Plate the risotto and pour the gorgonzola fondue over it.
10. Optionally, but highly recommended, grate dark chocolate (at least 80% cocoa) on top.