{"id":7351,"date":"2020-11-03T10:50:51","date_gmt":"2020-11-03T10:50:51","guid":{"rendered":"https:\/\/ifcfood.com\/riso-al-tartufo-con-crema-di-parmigiano-reggiano-e-tartufo\/"},"modified":"2022-03-30T10:26:40","modified_gmt":"2022-03-30T10:26:40","slug":"beetroot-risotto-with-taleggio-cream-walnuts-and-crunchy-speck","status":"publish","type":"page","link":"https:\/\/ifcfood.com\/en\/beetroot-risotto-with-taleggio-cream-walnuts-and-crunchy-speck\/","title":{"rendered":"Beetroot risotto with Taleggio cream, walnuts and crunchy speck"},"content":{"rendered":"

[vc_row row_type=”parallax” content_width=”grid” full_screen_section_height=”no” css=”.vc_custom_1606212717410{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}”][vc_column width=”1\/2″][vc_single_image image=”7602″ img_size=”full”][vc_empty_space height=”40″][\/vc_column][vc_column width=”1\/2″]

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INGREDIENTS FOR 4 PEOPLE<\/p>\n<\/div>[vc_column_text]<\/p>\n

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- 400gr Carnaroli rice\r\n- 300g precooked beets\r\n- 1 l vegetable broth\r\n- 30 ml dry white wine\r\n- 1 shallot\r\n- Extra virgin olive oil , enough\r\n- 2 pots of Cream of Taleggio DOP Calzetti\r\n- Speck 80gr\r\n- Walnuts enough\r\n- Salt to taste<\/span><\/pre>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_width=”grid” css=”.vc_custom_1606212740924{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-color: #fefae9 !important;}”][vc_column width=”1\/6″][vc_single_image image=”6863″ alignment=”center”][vc_single_image image=”6793″ img_size=”medium” alignment=”center”][\/vc_column][vc_column width=”5\/6″][vc_column_text]<\/p>\n
Preparation:\r\n\r\nCut the beetroot into cubes and put it in a mixer or food processor with a ladle of vegetable broth \r\nand blend until a puree is obtained. In a large saucepan, \r\npour the shallot cut into small cubes with the extra virgin olive oil, brown the rice and let it toast for about 3 minutes.\r\n Once the rice is toasted, blend with the white wine until the alcohol evaporates, then add a ladle at a time of hot vegetable \r\nbroth. After 10 minutes from cooking, add half of the beetroot puree. Season the risotto with salt and continue cooking for another 5 minutes, \r\nalways adding broth if necessary. In a separate pan, brown the speck cut into thin strips.\r\nWhen cooked, add the remaining beetroot puree.\r\nEverything is ready to be served: distribute the rice on the plates, garnish with the Taleggio DOP Calzetti cream, chopped walnuts and crispy speck.\r\n<\/span><\/pre>\n
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n                    <\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row row_type=”parallax” content_width=”grid” full_screen_section_height=”no” css=”.vc_custom_1606212717410{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}”][vc_column width=”1\/2″][vc_single_image image=”7602″ img_size=”full”][vc_empty_space height=”40″][\/vc_column][vc_column width=”1\/2″][vc_column_text] – 400gr Carnaroli rice – 300g precooked beets – 1 l vegetable broth – 30 ml dry white wine – 1 shallot -…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-7351","page","type-page","status-publish","hentry"],"yoast_head":"\nBeetroot risotto with Taleggio cream, walnuts and crunchy speck - Italian Food & Cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ifcfood.com\/en\/beetroot-risotto-with-taleggio-cream-walnuts-and-crunchy-speck\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beetroot risotto with Taleggio cream, walnuts and crunchy speck - 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