Italian
Risotto with Beets, Parmesan Cream and Black Garlic
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy risotto with a vibrant beet cream, rich Parmesan fondue, and a touch of black garlic. Chef Federico Fusca demonstrates this elegant yet simple dish step by step.
- Difficulty
- medium
Ingredients
10 itemsMethod
- Prepare a red onion base: peel and finely chop the Tropea red onion. Cook it in extra virgin olive oil for 20 minutes, then blend until smooth.
- Toast the risotto rice dry in the pan. Deglaze with Prosecco and cook, adding vegetable broth gradually until al dente.
- Prepare a Parmesan fondue: heat cream and melt grated Parmesan together.
- When the risotto is cooked, mantecare (cream) with the beet cream, butter, and Parmesan, stirring vigorously for a creamy consistency.
- Plate the risotto, add a spoonful of Parmesan fondue, and finish with splashes of black garlic cream.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
