RECIPE OF THE MONTH: Risotto with Beetroot and Cheese Fondue
Here’s a great Risotto recipe with Beetroot and Cheese from Agriturismo Il Piccolo Brolo, in Crema. A dish with wonderful colors that will delight your palate! The perfect pairing? Of course with a glass of our favorite rosé sparkling wine: Rose Mari!
Let’s try to cook it at home following the recipe here below:
Ingredients for 4 people:
320 gr Carnaroli rice
260 gr beetroots
1 lt vegetable broth
30 gr dry white wine
1 shallot
200 gr medium-aged tasty cheese
250 gr cream
Extra virgin oil as needed
Salt as needed
Process
Heat the vegetable broth.
Slice the beetroots and put them in a high container and mix them with the blender.
In a small pot melt the tasty cheese with the cream.
In a pan, brown the chopped shallot with a drop of oil. When it is golden, add the rice and toast it for about 2 minutes. Then deglaze with the white wine and, once evaporated, pour a part of the broth. Gradually keep adding the broth, depending on when it is absorbed by the rice. After about 10 minutes, add the beetroot puree and continue cooking. When the rice is cooked, stir it in oil and for those who want it, add a little Grana Padano cheese. Serve the rice and decorate with the tasty cheese.