Beetroot risotto with Paglierina® fondue
150 g
Carnaroli Rice
100 g
roasted red beetroot
to taste
Oil and salt
100 g
Heavy cream
1
Paglierina
to taste
Vegetable broth
The recipe preparation
1
Blend the roasted beetroot with oil and salt until smooth.
2
In a small saucepan, heat the cream, add the cubed Paglierina, and let it melt, then blend into a silky fondue.
3
Blend well until a velvety consistency is achieved.
4
Toast the rice in a pot with a drizzle of oil, gradually add vegetable broth, and begin cooking.
5
Halfway through, stir in the beetroot puree.
6
Season with salt and plate.
7
Drizzle the Paglierina fondue over the top before serving.
