Main course
BEETROOT RISOTTO WITH TRUFFLE AND HAZELNUT FOAM
4
people
30′
(cooking time)
14′
(total time)
Difficulty
Medium
Ingredients
Carnaroli rice | 300 g |
50 ml | |
Vegetable stock | 1 l |
Parmesan cheese | To taste |
Beetroot purée | 200 g |
Hazelnuts | 50 g |
Salt | To taste |
For the foam: | |
Mashed boiled potatoes | 30 g |
Fried garlic | 10 g |
Butter | 80 g |
Shallot | 10 g |
Anchovies | 5 g |
Instructions
Make the truffle foam by transferring all the ingredients, except the egg yolks, to a saucepan together with the Zucchi extra virgin olive oil with truffle flavour. Bring to the boil and cook over low heat until the shallot is cooked. Blend in a blender and add the egg yolks. Pour the entire mixture into a whipping siphon and fit two cartridges.
Heat the Zucchi sustainable 100% Italian extra virgin olive oil in a saucepan, add the rice and roast it for about two minutes over moderate heat with a small pinch of table salt. Add a little boiling hot vegetable stock and gradually reduce it. Add the boiling broth a little at a time and cook for around 14 minutes. One minute before cooking is complete, add the beetroot purée. Remove from the heat and stir in the rest of the butter and the Parmesan cheese to coat the rice. The risotto must be fairly fluid or all’onda and the grains must be mixed with butter and cheese. Arrange the rice in the serving dishes and top with the foam and chopped hazelnuts.
Heat the Zucchi sustainable 100% Italian extra virgin olive oil in a saucepan, add the rice and roast it for about two minutes over moderate heat with a small pinch of table salt. Add a little boiling hot vegetable stock and gradually reduce it. Add the boiling broth a little at a time and cook for around 14 minutes. One minute before cooking is complete, add the beetroot purée. Remove from the heat and stir in the rest of the butter and the Parmesan cheese to coat the rice. The risotto must be fairly fluid or all’onda and the grains must be mixed with butter and cheese. Arrange the rice in the serving dishes and top with the foam and chopped hazelnuts.
