Beetroot Risotto with Taleggio cheese fondue
Autore: Annalisa
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
- 250 g taleggio
- milk as needed
- Dice the beetroot.
- Brown with a little of the shallot oil, and add the beet.
- 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).
- At this point, add the rice and toast it and deglaze with white wine.
- Reaching the end of cooking add the broth from time to time.
- minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk.
- Turn off the rice, stir in the Parmesan cheese and a bit of fondue.
- Leaving aside some to pour over.
Recipe by donna e casa ricette at https://ricette.donnaecasa.it/beetroot-risotto-with-taleggio-cheese-fondue/
3.2.2310