A risotto with a vibrant color and enveloping creaminess, enriched with beetroot cubes, creamy cow's milk caciotta cut decoratively, toasted pine nuts, and a generous stirring with Mountain Parmigiano Reggiano 24 months. A scenic and surprising dish, perfect for impressing at the table and on social media!
Prepare the vegetable broth and keep it warm.
Cut the beetroot into small cubes (set aside a few cubes for decoration) and blend half with a little broth until you get a smooth cream.
Finely chop the onion.
In a saucepan, toast the pine nuts for 2 minutes over medium heat until golden. Set aside.
Heat oil and half the butter in a saucepan. Add the onion and gently stew it.
Pour in the rice and toast it for 2 minutes, then deglaze with white wine.
Add the beetroot puree, then start adding hot broth little by little, stirring often.
Halfway through cooking (after about 8-9 minutes), add the remaining beetroot cubes.
Cook the rice (about 17-18 minutes in total), season with salt and pepper.
Off the heat, stir in the remaining butter and Parmigiano Reggiano, achieving a creamy risotto.
Plate: distribute the risotto on plates, add the caciotta cut decoratively into 4 portions in the center, finish with toasted pine nuts, a few beetroot cubes, and fresh leaves.
For a more elegant touch: amarena pearls
Consume immediately to appreciate the creaminess. Any leftovers can be stored in the refrigerator, in an airtight container, for up to 1 day.
Italia, Emilia Romagna
| Energy (kcal) | 128.14 |
| Carbohydrates (g) | 4.4 |
| of which Sugars (g) | 1 |
| Fat (g) | 9.21 |
| of which Saturates (g) | 4.84 |
| Protein (g) | 6.3 |
| Fiber (g) | 0.41 |
| Sale (g) | 0.28 |
