Beetroot, truffles and hazelnuts. An unlikely combination of ingredients which blend to perfection in this delicate risotto by the Chefs of La Scuola de La Cucina Italiana.

Prodotti utilizzati

SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

EXTRA VIRGIN OLIVE OIL WITH TRUFFLE FLAVOUR

4
30'
14'
Medium

Ingredients

  • 300 g /

    Carnaroli rice

  • 50 ml /

    SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

  • 1 l /

    Vegetable stock

  • To taste /

    Parmesan cheese

  • 200 g /

    Beetroot purée

  • 50 g /

    Hazelnuts

  • To taste /

    Salt

  • For the foam:

  • 30 g /

    Mashed boiled potatoes

  • 10 g /

    Fried garlic

  • 80 g /

    Butter

  • EXTRA VIRGIN OLIVE OIL WITH TRUFFLE FLAVOUR

  • 10 g /

    Shallot

  • 5 g /

    Anchovies

Discover more recipes

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.

LO CHEF: LA SCUOLA DE LA CUCINA ITALIANA

The first culinary school came from the Magazine, in Milan.