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This video shows how to prepare beetroot risotto, an iconic dish by the three-starred chef Enrico Bartolini. The recipe? Toast the rice, add the white wine and let it evaporate. Add the vegetable stock, half a whole onion, salt and cook adding a few drops of lemon. Remove the half onion, turn off the heat and stir in the butter, parmesan cheese and cold steamed beetroot puree. Finish with the gorgonzola, first melted in a bain-marie with a little milk, then filtered through a fine sieve and drained on the rice with the help of a spoon. A delight. Enjoy! Ingredients for 4 people: - 250 g Carnaroli rice (or Arborio or Vialone Nano) - 1 glass of white wine - 1 liter of vegetable stock - 1/2 onion - 1 lemon - 1 steamed beetroot - 80 g butter - 80 g sweet gorgonzola - milk to taste - 60 g parmesan or grana padano - salt to taste I used the cutting boards: by PasquiniMarinoi https://www.pasquinimarino.it/ For the OrazioFoodExperience Newsletter: https://orazio.substack.com/subscribe ▼ AMAZON LIST ▼ ● Kitchen equipment ● LAMB PAN FOR CREATING OR RISOTTO PAN https://amzn.to/3d43izd HIGH INDUCTION STEEL LAMB CASSEROLE BASE 20 cm https://amzn.to/2PQJUwF KYOCERA CERAMIC VEGETABLE KNIFE https://amzn.to/326RohD STACKABLE TEMPERED GLASS BOWL 20 cm https://amzn.to/3v3R9QX STACKABLE TEMPERED GLASS BOWL 17 cm https://amzn.to/3gkkZMP STACKABLE TEMPERED GLASS BOWL 12 cm https://amzn.to/3tsGA9r STEEL LAMB CHINOISE STRAINER 20 cm https://amzn.to/324bQj2 ● Appliances● NEW ECHO DOT SMART SPEAKER WITH ALEXA https://amzn.to/3dOcTKD BRAUN MINIPIMER AND ACCESSORIES. https://amzn.to/3dMH2J3