Risotto with beetroot and mild Provolone Valpadana P.D.O. fondue
for 2 people – difficulty: average – preparation time: 25 minutes
INGREDIENTS
180 g Carnaroli rice
200 g Cooked beetroot
Oil, salt and pepper
40 g Butter
40 g Grated cheese for creaming
200 g Provolone Valpadana PDO mild
100 ml Fresh cream
Vegetable broth
PREPARATION
Emulsify the beetroot with a blender, adding oil, salt, pepper and vegetable broth (preferably hot). Set aside.
In the meantime, heat the cream in a saucepan, then add the finely chopped mild Provolone Valpadana PDO and let it melt until you get the consistency of a fondue.
Toast the dry rice in a pan, blend with vegetable broth and start cooking, adding more rice slowly. Once three quarters cooked, add the beetroot cream. Finish cooking the rice with more vegetable broth. Prepare cream with butter and grated cheese. Season with salt and pepper.
We serve the risotto on a hot plate and finish with the mild Provolone Valpadana PDO fondue!
Chef’s tip: Never sauté the risotto just toast very well in a pan without fat!
