Fox Life show with the famous Italian food blogger Sonia Peronaci presents a cooking class with a new recipe with Matilde Vicenzi Amaretto D’Italia:
Risotto with beetroot, Amaretti D’Italia and taleggio cheese fondue.
| Level: Easy
Serves: 4 |
Cooking time: 20 minutes
Preparation time: 30 minutes |
Recipe Ingredients:
| FOR RISOTTO:
320 g rice 1 l vegetable broth 50 g grated cheese 30 g extra virgin olive oil 1 beetroot 50 g white wine 2 shallots 30 g butter |
FOR FONDUE:
200 g taleggio cheese grated nutmeg to taste 100 g fresh cream ground pepper to taste DECORATION: 160 g broccoli Marjoram, some leaves |
PREPARATION:
- Wash the broccoli thoroughly, pick off the leaves, cut the florets beneath the flower canopy.
Trim the stems of florets to an even length and cut them into smaller pieces.
After boiling them in salted water for about 2 minutes, plunge the broccoli into an ice bath, so they stay crunchy.
- Slice shallots, dice the ready-cooked beetroot, pureeing the beetroot with a little bit of vegetable broth in a vegetable mill.
- Heat 1 tablespoon of olive oil in a pan, add shallots and cook on medium-low until the shallot is translucent.
Add the uncooked rice and stir. Add Wine and cook until it’s absorbed.
As soon as the rice is almost dry, add more vegetable broth and then some beetroot mixture. When the rice is ready, add butter, grated cheese and the rest of the beetroot mixture.
In the meantime, make the cheese fondue by heating the fresh cream until it reaches 80 degrees.
Turn off the stove and mix the diced taleggio cheese. Add pepper and grated nutmeg to the cream obtained. The fondue is ready now.
Finally, sauté broccoli with oil, salt and pepper.
Garnish risotto with fondue, broccoli, a marjoram leave and crumbled Amaretti d’Italia’s.
