Artichokes risotto
first courses from Italy
Beetroot risotto with castelmagno fondue
Beetroot risotto with castelmagno fondue
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
To describe this risotto me a phrase comes to mind: opposites attract. Red beet and white Castelmagno. Beet sweetness and flavor of Castelmagno. He could not miss in the Valentine's Day a good red risotto.
preparation
step 1
Finely chop the onion and cook it in a pan with 20g of butter basting with a little hot broth to prevent the onions from burning.
step 2
Add the rice, toast it for a few minutes and then blend with the white wine. Cook wetting the rice with broth or boiling water.
step 3
Blend the beetroot and add a pinch of salt.
step 4
In a saucepan melt the Castelmagno with 20g of butter and milk. Continue stirring until a thick cream with no lumps.
step 5
Shortly before the end of cooking rice add pureed turnip.
step 6
Stir in one part of the fondue and 80g of parmesan cheese, add a little lemon juice, then let stand for a few minutes the rice and then completing Serve with melted cheese and some lemon zest