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Beetroot risotto with castelmagno fondue

ingredients

servings

4

Cheese fondue

60 grams

Iodized salt

to taste

Lemons

1 unit

Onions

1 half

Full fat milk

100 grams

White wine

1 glass

Vegetable broth

1 liter

Grated Parmesan cheese

80 grams

Butter

40 grams

Beetroot

200 grams

Carnaroli rice

320 grams

first courses from Italy

Beetroot risotto with castelmagno fondue

Beetroot risotto with castelmagno fondue

vegetarian with lactose source of B vitamins high in calcium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Beetroot risotto with castelmagno fondue

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.

Beetroot risotto with castelmagno fondue step 1

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.

Beetroot risotto with castelmagno fondue step 2

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.

Beetroot risotto with castelmagno fondue step 3

step 3

Blend the beetroot and add a pinch of salt.

Beetroot risotto with castelmagno fondue step 4

step 4

In a saucepan melt the Castelmagno with 20g of butter and milk. Continue stirring until a thick cream with no lumps.

Beetroot risotto with castelmagno fondue step 5

step 5

Shortly before the end of cooking rice add pureed turnip.

Beetroot risotto with castelmagno fondue step 6

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

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