Beetroot Risotto with Taleggio cheese fondue
Tempo totale
Beetroot Risotto with Taleggio cheese fondue, the sweet taste of sugar beet lightened by the intense flavor of taleggio
Ricetta: First course
Cucina: Italian
Serves: 4
  • 320 g Carnaroli rice
  • 200 g beetroot
  • 1 shallot
  • Oil as required
  • vegetable broth as needed
  • half a glass of white wine
  • 30 g of grated Parmesan cheese
For the taleggio cheese fondue:
  • 250 g taleggio
  • milk as needed
  1. Dice the beetroot.
  2. Brown with a little of the shallot oil, and add the beet.
  3. Cook for 10 minutes with a little 'of broth and then blend with a kitchen blender (though not' shake well and there is' some diced okay).
  4. At this point, add the rice and toast it and deglaze with white wine.
  5. Reaching the end of cooking add the broth from time to time.
  6. minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk.
  7. Turn off the rice, stir in the Parmesan cheese and a bit of fondue.
  8. Leaving aside some to pour over.
Recipe by donna e casa ricette at