"Some recipes end with dessert. Ours end with a song."
Marco's Introduction
Marco begins developing his Beetroot Risotto recipe as Lira watches in a warm Italian kitchen, documenting ideas and culinary experiments.
I still remember the first time I saw beetroot risotto.
It didn't look like food. It looked like someone had poured a ruby into a bowl.
I wasn't sure what to expect. Beetroot isn't the first ingredient most people think of when they imagine risotto. Yet after the first spoonful, everything made sense. The sweetness of the beet, the richness of the butter, the gentle tang of goat cheese, and the creamy rice all came together in a way that felt elegant without being complicated.
That's one of the things I love about Italian cooking.
A great dish doesn't need dozens of ingredients. It needs a few good ones that understand each other.
This recipe is the beginning of my own exploration of beetroot risotto. As we cook together, we'll experiment with different cheeses, compare Carnaroli and Arborio rice, test cooking techniques, and discover how small changes can completely transform the final dish.
I don't want Esoterris Table to be another collection of recipes.
I want it to become a chef's notebook.
Every recipe should teach us something. Every experiment should make us better cooks. Sometimes we'll discover that the traditional method really is the best. Other times we'll find a small improvement worth keeping. Either way, we'll learn by cooking, tasting, and paying attention.
So today we're starting with what I believe is the classic version: a creamy beetroot risotto finished with a delicate cheese cream.
Let's see what the rice has to teach us.
Marco and Lira prepare fresh beetroot together before cooking a creamy Italian beetroot risotto.
A Little History
Risotto was born in Northern Italy, where the fertile plains of the Po Valley produce some of the world's finest rice. Unlike most rice dishes, risotto is not simply boiled. It is patiently coaxed into releasing its starch, one ladle of warm stock at a time, until every grain is surrounded by a naturally creamy sauce.
Among Italian chefs, Carnaroli is often called the king of risotto rice. Its firm texture and high starch content make it remarkably forgiving while still producing an elegant, al dente bite.
Beetroot is a much more modern addition to this classic tradition. Its deep ruby color transforms an everyday risotto into something visually unforgettable, while its natural sweetness balances beautifully with butter, Parmigiano Reggiano, and fresh goat cheese.
The result is a dish that feels both comforting and refined—a recipe that respects tradition while embracing creativity.
Marco serves creamy beetroot risotto while Lira enjoys the first spoonful during a quiet moment in their Italian kitchen.
Today's Kitchen Question
Today's recipe is only the beginning.
As we cook, I'd like you to think about one simple question:
Why do most chefs choose Carnaroli instead of Arborio?
In our next experiment, we'll cook the same beetroot risotto twice—once with Carnaroli and once with Arborio. We'll compare texture, creaminess, flavor, and how forgiving each rice is during cooking.
This beetroot risotto combines the earthiness of beets with a creamy cheese topping for a colorful and flavorful dish.
Ingredients
Ingredients
For the Risotto
1.5cups Carnaroli rice
Notes: Preferred for risotto
2medium cooked beets
Notes: About 9 ounces total
1small shallot
Notes: Finely minced
4cups vegetable stock
Notes: Kept hot
0.5cups dry white wine
3tablespoons unsalted butter
0.5cups Parmigiano Reggiano
Notes: Finely grated
2tablespoons extra virgin olive oil
Salt
Notes: To taste
Freshly ground white pepper
Notes: To taste
For the Cheese Cream
3.5ounces mascarpone
1.75ounces fresh goat cheese
2to 3 tablespoons warm milk or light cream
0.75ounces Parmigiano Reggiano
Pinch salt
Garnish
A few drops extra virgin olive oil
Microgreens
Notes: Optional
Cracked pink peppercorns
Notes: Optional
Edible gold leaf
Notes: Optional, for fine dining presentation
Instructions
1
1. Warm the Stock
Keep the vegetable stock hot in a small saucepan over low heat.
Marco’s note: Cold stock shocks the rice. Warm stock keeps the cooking gentle and steady.
2
2. Soften the Shallot
In a wide pan, warm the olive oil over medium-low heat. Add the minced shallot and cook for 2–3 minutes, until soft and translucent.
Do not let it brown.
3
3. Toast the Rice
Add the Carnaroli rice and stir for 1–2 minutes, until the grains look slightly glossy and translucent around the edges.
Marco’s note: This small step helps the rice keep its shape.
4
4. Add the Wine
Pour in the white wine and stir until almost completely absorbed.
The kitchen should smell bright and a little sweet.
5
5. Cook Slowly with Stock
Add one ladle of hot stock at a time, stirring often. Let each ladle mostly absorb before adding the next.
After about 16 minutes, start tasting the rice.
You want it creamy outside, but still slightly firm in the center.
6
6. Add the Beetroot Purée
When the rice is nearly done, stir in the smooth beetroot purée. Cook for 2–3 minutes, until the risotto becomes deep ruby pink.
7
7. Mantecatura
Turn off the heat.
Add the butter and Parmigiano Reggiano. Stir firmly until the risotto becomes glossy and creamy.
Marco’s note: This is where the risotto becomes risotto.
8
8. Rest Briefly
Let it rest for 1 minute before serving.
The texture should be soft and flowing, like a slow wave on the plate.
9
9. Add the Cheese Cream
Spoon the risotto into warm bowls and drizzle the cheese cream over the top.
Finish with olive oil, pink peppercorns, microgreens, or gold leaf.
Nutrition Facts
Serving Size 4
Amount Per Serving
Calories2850.74kcal
% Daily Value *
Total Fat150.37g232%
Saturated Fat78.98g395%
Cholesterol294.1mg99%
Sodium5675.19mg237%
Potassium1726.36mg50%
Total Carbohydrate280.94g94%
Dietary Fiber14.72g59%
Sugars35.5g
Protein68.94g138%
Vitamin A 5934.07 IU
Vitamin C 19.34 mg
Calcium 1245.55 mg
Iron 7.68 mg
Vitamin D 1.36 mcg
Vitamin E 6.41 mg
Vitamin K 28.1 mcg
Thiamin 0.39 mg
Riboflavin 0.78 mg
Niacin 6.21 mg
Vitamin B6 1.03 mg
Folate 416.63 mcg
Vitamin B12 1.08 mcg
Pantothenic Acid 4.26 mg
Phosphorus 1147.47 mg
Magnesium 210.84 mg
Zinc 7.03 mg
Selenium 62.81 mcg
Copper 1.32 mg
Manganese 4.63 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marco's Notes
Today I learned something interesting.
Beetroot is sweet, but not sugary. Its sweetness only appears after the rice has absorbed the stock and the butter has softened its earthy flavor. That's why I wait until the end of cooking before deciding if the risotto needs a little more Parmigiano or another pinch of salt.
One lesson I keep relearning is this:
Never hurry a risotto.
The rice decides the pace.
After preparing Beetroot Risotto with Cheese Cream, Marco reflects on the recipe in his chef's notebook. The finished risotto, fresh ingredients, and a glass of white wine remain on the rustic wooden table, capturing the quiet moment when cooking becomes learning.
Today's Experiment
Question
Does Carnaroli really make a better beetroot risotto than Arborio?
Today's version uses Carnaroli because it keeps a pleasant bite while becoming beautifully creamy.
Next time I'll cook the same recipe with Arborio and compare:
texture
creaminess
sweetness
cooking time
how forgiving each rice is
I'll share the results in my notebook.
Ingredient Spotlight
Beetroot
Most people think beetroot is here for the color.
They're only half right.
Its natural sweetness softens the sharpness of goat cheese, while its earthy flavor gives the risotto depth without adding heavy spices.
Sometimes the most beautiful ingredient is also the quietest.
What I Might Try Next
Cooking is never finished.
Some future experiments already on my list:
roasted beetroot instead of boiled
smoked goat cheese
Gorgonzola Dolce
pistachios for crunch
lemon zest
balsamic reduction
brown butter
walnut crumble
Every experiment teaches something.
Even the failures.
Around Marco's Table
If Uncle Luigi were joining us today, he would probably pour a glass of crisp Pinot Grigio, taste the risotto, smile, and say,
"Patience is an ingredient too."
Lira would laugh because she already knows he says that every time we cook risotto.
Wine Pairing
A fresh Sauvignon Blanc or Pinot Grigio balances the sweetness of beetroot without overwhelming the delicate cheese cream.
If you prefer something alcohol-free, sparkling water with a slice of lemon keeps the palate refreshed between bites.
Before You Leave the Kitchen
Every recipe leaves us with one small question.
Today's is simple.
What ingredient have you been avoiding that might surprise you if you gave it another chance?
Sometimes becoming a better cook begins with tasting something differently.
If Uncle Luigi were joining us this evening, he would probably look at the deep ruby color of the risotto before reaching for a bottle.
"Beautiful food deserves a beautiful conversation," he'd say.
Today, I'd stay close to home and open a bottle from California's Napa Valley. These wines have the freshness and balance to complement the earthy sweetness of beetroot without overpowering the delicate cheese cream.
🍷 Napa Valley Sauvignon Blanc
This option is my first choice.
Its bright citrus aromas and crisp acidity lift the sweetness of the beetroot, while its herbal notes echo the freshness of the garden herbs on the table.
Every bite feels a little lighter, encouraging you to take another.
🍷 Napa Valley Chardonnay
Choose one that has seen only a little oak.
The creamy texture mirrors the risotto without becoming heavy. Notes of apple, pear and gentle vanilla blend beautifully with Parmigiano Reggiano and mascarpone.
This pairing feels comforting, especially on cooler evenings.
🍷 Napa Valley Pinot Noir
If you're serving this risotto for dinner, Pinot Noir may surprise you.
Its bright cherry notes, soft tannins, and earthy character create a wonderful conversation with the beetroot.
The wine doesn't compete.
It simply walks beside the dish.
Marco's Choice
If I had only one bottle for tonight, I'd pour a chilled Napa Valley Sauvignon Blanc.
Not because it's the most expensive.
Not because someone told me it was the correct pairing.
Because after the second sip, I find myself smiling.
Sometimes that's all the reason a wine needs.
If Wine Isn't Your Thing
Lira usually smiles and reaches for sparkling mineral water with a slice of lemon.
The bubbles cleanse the palate, the lemon brightens the beetroot, and every spoonful tastes as fresh as the first.
Good company matters more than what's in the glass.
A Little Kitchen Secret
People often ask me if there is a perfect wine.
I don't think there is.
A wine doesn't have to impress anyone.
It only needs to make you want to stay at the table a little longer.
Pin this recipe to share with your friends and followers.
Marco DeLuca
Food and Lifestyle Blogger
A passionate chef, food lover, and the voice behind this blog. Cooking has always been my way of weaving stories, expressing creativity, and connecting with others, and I’m thrilled to share my culinary adventures with you.
