Beetroot Risotto with Taleggio Cream

Method

1. Sweat the chopped onion in a little broth over low heat until translucent.
2. In a separate pan, toast the rice dry for a few minutes, stirring.
3. Add the toasted rice to the onion soffritto and mix well.
4. Deglaze with a splash of white wine and let it evaporate.
5. Start cooking by adding hot broth little by little, stirring often, for about 16 minutes until al dente.
6. Meanwhile, make the taleggio fonduta: heat the cream (same weight as taleggio) without boiling, then add diced taleggio and stir until melted. Set aside.
7. When the risotto is almost cooked, add the beetroot puree (previously prepared) and mix well. Adjust salt and add a splash of broth if needed.
8. Remove the risotto from the heat. Add a piece of cold butter from the freezer and stir vigorously to make the rice swell (mantecatura).
9. Add grated parmesan and continue stirring.
10. Add a teaspoon of vinegar, adjust salt.
11. Plate: pour the risotto onto a plate creating a wave, and garnish with the taleggio fonduta in the center.