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Example Product Title
€19,99
Example Product Title
€19,99
PREPARATION
Risotto Acquerello soaked in Trento DOC and creamed with beetroot and Barzola goat cheese.
Watercolor risotto with red turnips and goat's Barzola
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In a saucepan, add the butter and chopped shallot, letting it soften slightly.
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Add the rice, toast it, and deglaze with Trento DOC
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Allow it to evaporate, then add broth until the rice is about three-quarters cooked (approximately 10 minutes).
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Add the red beet puree and let it cook for another 5 minutes or so.
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Stir in the goat gorgonzola and grated Grana.
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Serve garnished with a sprig of watercress and the dripping* of goat barzola.
by Chef Mario Trifilò