Warm Beet Risotto with Franciacorta Grana Cream Sauce

11 Gennaio 2020 -
DI Redazione

Created by the revered Italian chef Gualtiero Marchesi,  this exquisite beet risotto with Franciacorta is a twist on a classic dish. Delicious and elegant, it gets an additional pop of color from the beets and makes for a stunning presentation.

Ingredients for 4 people

For the Franciacorta Sauce

  • 80 g grated Grana cheese
  • 70 g butter
  • 50 g finely chopped shallots
  • 2 dl  Franciacorta brut

For the risotto

  • 240 g rice for risotto
  • 3 dl beet juice (about 4 beets juiced)
  • 2 tablespoons of grated Grana cheese
  • 2 dl Franciacorta brut
  • Light veal or chicken broth 
  • 40 g butter


For the  Franciacorta sauce:

Put the shallots and Franciacorta in a pan and let the liquid reduce by half. Turn off the heat and mix in the butter and Grana cheese. Use a hand blender to to make a puré and then pass it through a sieve.

For the risotto:

Place a saucepan with the beet juice over heat and reduce by half to 1.5 dL.  In a separate saucepan, melt half of the butter and add the rice, letting it toast in the melted butter for a minute. Then, add the Franciacorta and allow it to evaporate before bringing it to a simmer. At this point, you can begin ladling in the boiling broth a little at a time. Turn off the heat, stir in the butter and Grana and continue cooking until the risotto turns creamy.  For the final step, pour in the reduced beet juice and mix for five more minutes.


To serve, place some risotto in a bowl and drizzle one spoonful of the sauce over the top. 

Liana Bicchieri