A spectacular and delicious risotto, perfect for special occasions like Valentine's Day. The beetroot cream gives a vibrant color, while the gorgonzola and hazelnuts add flavor and crunch.
Peel a pre-cooked beetroot and cut it into pieces.
Pour it into a blender, season with oil, salt and pepper. Blend until smooth cream is obtained (add a little water if necessary).
In a saucepan, pour the rice and toast it for a couple of minutes.
Deglaze with a little white wine and adjust salt and pepper.
As soon as the alcohol has evaporated, gradually add the vegetable broth or hot water.
A few minutes before the end of cooking, add the beetroot cream and stir.
Off the heat, stir in butter and Parmesan.
Melt the gorgonzola in the milk (or cream, if you prefer).
Plate adding the gorgonzola cream, toasted hazelnuts and a few sage leaves.
Perfect for Valentine's Day or other special occasions.
Italy, Lazio
| Energy (kcal) | 425.74 |
| Carbohydrates (g) | 7.44 |
| of which Sugars (g) | 3.21 |
| Fat (g) | 38.41 |
| of which Saturates (g) | 6.33 |
| Protein (g) | 10.98 |
| Fiber (g) | 4.17 |
| Sale (g) | 0.09 |
