Pink Beetroot Risotto with Creamy Cow's Milk Caciotta, Pine Nuts and Mountain Parmigiano Reggiano

Prepare the vegetable broth and keep it warm.

Cut the beetroot into small cubes (set aside a few cubes for decoration) and blend half of it with some broth until smooth cream is obtained.

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 sweat it.

Add 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.

At halfway through cooking (after about 8-9 minutes), add the remaining beetroot cubes.

Cook the rice through (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 consistency.

To serve: 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 herb leaves.