Recipes from La Rogaia: Risotto alle rape rosse - Beetroot-Risotto

Risotto alle rape rosse


1 red onion, 2 espresso cups of risotto rice (e.g. Arborio or Carnaroli), 50 ml red wine, 500 ml vegetable stock, 1 large beetroot, cooked and peeled, 100 ml milk or cream, 150 g Asiago cheese, 10 g butter, olive oil, salt and freshly ground pepper, fresh marjoram to decorate

  • Puree the beetroot in a blender with 100 ml vegetable stock.

  • Finely chop the onion and sauté in a little olive oil, add the rice and roast on a low flame for 30 seconds until it crackles.

  • Deglaze with the red wine and simmer on a low flame until the rice has absorbed the wine.

  • Add 200 ml vegetable stock and half of the beetroot to the rice and wait again until the rice has absorbed the liquid. Then add the rest of the beetroot and another 200 ml stock and simmer for another 10 minutes, until the rice is cooked “al dente” (firm to the bite).

  • In the meantime, cut the Asiago cheese into cubes, heat slowly together with the milk or cream in a saucepan, stirring occasionally until it forms a creamy sauce. Keep the sauce warm.

  • Remove the rice from the flame, fold in the butter and stir well, add a little salt if necessary and then leave it covered for 3 minutes.

  • Arrange the risotto on plates and pour the cheese sauce over the rice. Decorate with freshly ground pepper and fresh marjoram and serve.

    Buon Appetito from Amira

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