Artichokes risotto
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Beetroot risotto with castelmagno fondue
ingredients
servings
4
Cheese fondue
60 oz
Iodized salt
to taste
Lemons
1 unit
Onions
1 half
Full fat milk
100 oz
White wine
1 glass
Vegetable broth
1 fl oz
Grated Parmesan cheese
80 oz
Butter
40 oz
Beetroot
200 oz
Carnaroli rice
320 oz
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
