Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 240 g | carnaroli rice |
| 1 | shallot |
| 150 g | beets |
| 120 g | mascarpone Sterilgarda |
| 1 L | vegetable broth |
| 1 | glass of white wine |
| q.b. | grated Parmesan cheese |
| q.b. | salt |
| q.b. | oil |
| q.b. | butter |
Preparation
- Cook the beetroots in the oven at 160° for about 10 minutes, then mash them with a fork in a bowl or blend them.
- Add the Sterilgarda Mascarpone and mix until you obtain a smooth puree
- Cook the broth until it boils
- In a pan, sauté the chopped shallots with oil and a knob of butter.
- Add the risotto to the pan and toast for about 3 minutes, then add the white wine and continue cooking.
- Add the broth continuously until the rice is cooked to your liking and remove from the heat.
- Add the broth continuously until the rice is cooked to your liking and remove from the heat.
- Add parmesan cheese to taste to mix.
- Serve and enjoy
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