320 g of Vialone Nano rice
150g of cooked red beet
1 spring onion
40 g of butter
70 g of roasted hazelnuts
50 g of grated Parmesan cheese
50 ml of cream
80 g sweet gorgonzola
extra virgin olive oil
Place the finely chopped onion in a saucepan and allow to simmer on low heat. Then add the rice, toast it well and pour over the vegetable broth. Let it stew on low heat.
Meanwhile blend the beets with an immersion blender adding some vegetable broth: when you get a smooth sauce, transfer it into a bowl and refrigerate.
Heat the cream in a saucepan and add the gorgonzola, creating a fondue. Keep warm.
Just a few minutes before cooking the rice, add the beetroot cream and stir along with the butter and the grated Parmesan cheese, adding salt and pepper as needed. Then let it rest for 3 minutes.
Serve the rice with the nuts and gorgonzola fondue.
Taken from Food Loft – www.foodloft.it – chef Simone Rugiati