Fior delle Alpi
Beetroot Risotto
Ingredients
- 1 red onion
- 320 g risotto rice
- 1 dl red wine
- 2 dl beetroot juice
- 5 dl vegetable bouillon
- 500 g beetroot bulbs
- 180 g Fior delle Alpi
- Salt and pepper
- 1 handful of fresh thyme leaves
- 50 g walnuts
- Sprouts for decoration
Preparation
- Cut the beetroot into small cubes and lay out ready. Chop onion and braise.
- Swill risotto rice with hot water until the water is clear. Add to the braised onion and fry until glazed.
- Deglaze with red wine, add beetroot cubes, begin to boil down. Add beetroot juice and bouillon and boil risotto rice until soft (ca. 20 minutes). Adjust the amount of liquid as required.
- Grate Fior delle Alpi and mix in at the end, season with salt, pepper and thyme. Garnish with sprouts, tree nuts and thyme.
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