Belvedere risotto
Instructions
Boil the beets and cut them.
Brown with 60 g of butter and Bacon chopped onion, add the rice, seasoning and bring to cooking together gradually the hot broth.
Add in oil and garlic Swiss chard then merge them with rice, then add the Parmesan, cover and let stand for a few minutes.
Before serving add the fontina cheese plate, a knob of butter and stir.
Ingredients and dosing for 4 persons
- 400 g of rice
- 1 bunch of beets
- 6 cookware of nut soup
- 1 clove of garlic
- 1/2 onion
- 100 g of butter
- 30 g of bacon
- 1/2 cup of white wine
- Grated parmesan cheese
- 50 g of fontina cheese
- Salt