Beetroot risotto, Franciacorta sauce and Grana cheese

Gualtiero Marchesi

For 4 people

For the Franciacorta sauce
80 g of grated Grana Padano cheese
70 g of butter
50 g of chopped scallion
2 dl of Franciacorta brut

For the risotto
240 g of rice
3 dl of beetroot juice (equivalent to 4 centrifuged beetroots)
2 spoonfuls of grated Parmigiano Reggiano
2 cl of Franciacorta brut
light veal or chicken stock
40 g of butter


For the Franciacorta sauce
Place the scallion and Franciacorta in a frying pan, leave it to consume by half then turn off the heat, incorporate the butter and the cheese, mix and blend into a purée with a hand blender and filter through a fine sieve.

For the risotto
Pour the beetroot juice into a small saucepan and reduce it to 1.5 dl. Melt 20 g of butter in another saucepan, add the rice and toast it for a minute, then add the Franciacorta, allow it to evaporate and cook the rice, gradually adding the boiling stock. Turn off the heat, stir in the rest of the butter and the cheese. Add the reduced beetroot juice and mix for 5 minutes.

Spread the rice on the bottom of the plates, place a heaped spoonful of Franciacorta sauce on top and serve.