A scenic and delicious risotto, perfect for special occasions like Valentine's Day. The beetroot cream gives a vibrant color, while the gorgonzola and hazelnuts add flavor and crunch.
Peel a pre-cooked beetroot and cut it into pieces.
Place it in a blender, season with oil, salt, and pepper. Blend until you obtain a smooth cream (add a little water if necessary).
In a saucepan, pour the rice and toast it for a couple of minutes.
Deglaze with a little white wine and adjust with salt and pepper.
As soon as the alcohol evaporates, gradually add the vegetable broth or hot water.
A few minutes before the end of cooking, add the beetroot cream and stir.
Off the heat, stir in butter and Parmesan.
Melt the gorgonzola in milk (or cream, if you prefer).
Plate by adding the gorgonzola cream, toasted hazelnuts, and a few sage leaves.
Perfect for Valentine's Day or other special occasions.
Italia, Lazio
| Energy (kcal) | 425.74 |
| Carbohydrates (g) | 7.44 |
| of which Sugars (g) | 3.21 |
| Fat (g) | 38.41 |
| of which Saturates (g) | 6.33 |
| Protein (g) | 10.98 |
| Fiber (g) | 4.17 |
| Sale (g) | 0.09 |
