Risotto with beetroot and smoked cheese fondue
A bold, colourful combination with a wonderful flavour.
| Servings | Preparation Time |
| 2persons | 45minutes |
| Cooking Time |
| 20minutes |
|
|
Ingredients
For the risotto
- 150g De Tacchi Carnaroli rice
- 2 Small red beetroots
- 1 Shallot (small)
- 1pinch of Powdered cinnamon
- A fewdrops of Lemon
- Twotablespoonfuls Extra virgin olive oil
- 1ball of Mascarpone cheese (for the ‘mantecatura’ or creaming process)
- Salt and pepper
- A fewgrains of Pomegranate
For the cheese fondue
- 60g Smoked cheese (provola)
- 20g grated Parmesan cheese
- 10cl Milk
Instructions
- Fill a saucepan with 500 ml of water and bring to the boil. At this stage one can decide whether to add salt immediately (about 10g of rough salt) or at the end of the cooking process.
- Place another saucepan (casserole dish) on a medium/high flame. Pour two tablespoonfuls of extra-virgin olive oil into the pan, add the rice and stir with a wooden spoon. As soon as the oil starts to form bubbles pour in 1/4 of the boiling water 1/4, add the finely-chopped shallots, the beetroot (raw, peeled and cut into cubes) and a pinch of cinnamon. Continue cooking over a medium heat, stirring occasionally and adding water as the rice absorbs it.
- At the same time start heating a small pan, pour in the milk and add the provola cheese cut into small cubes and the grated Parmesan cheese. Stir lightly and wait until the first bubbles formed by the milk start to become visible. At that point, remove the pan from the heat and mix the ingredients with a hand blender until a smooth cream is obtained.
- After about 12/16 minutes (depending on the desired consistency of the rice), turn off the heat and add the mascarpone cheese (taken directly from the refrigerator). Mix it in quickly and vigorously to obtain the desired creaminess. At this stage it may be necessary to add a little more water. Taste and check the saltiness, and adjust if necessary. If no salt was added to the water previously, some fine or flaked salt may be added at this point. Add a few drops of lemon juice.
- First of all place the risotto onto the plates, using the bottom of a ladle to create a small dip at the centre where the fondue can be added. Garnish with some pomegranate seeds. Some freshly ground black pepper may be added to the dish.
