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Risotto
Beetroot and cod.

Risotto with beetroot and cod reduction
The prince of rice owes its fame to the exceptional compactness of the large, elongated grains with a small central part…
Carnaroli does not overcook and its grain does not disintegrate: characteristics thanks to which it has become the favorite
rice in haute cuisine preparations; but even less experienced cooks can achieve great results!
INGREDIENTS:
• 320 g of Carnaroli Classico rice
• 150 g of cooked
beetroot• 200 g of cod with skin (desalted)
• 2 tablespoons of extra virgin olive
oil• 1/2 glass of white
wine• Grated
Parmigiano Reggiano• Orange zest and lemon
zest• Salt to taste
• Pepper to taste
• Tufts of rosemary for decorations
PROCEDURE:
Prepare the beetroot cream: put it in the blender with oil, salt and pepper; blend everything and keep it aside.
Steam the cod keeping the skin on and season it with oil, orange and lemon zest. Then remove the skin from the fillet and keep it aside.Let’s prepare the risotto: toast it without fat in a pan, deglaze with white wine and let it evaporate. Cook the rice by adding a ladle of hot water at a time, taking care to let it absorb completely before adding more.
Just before creaming, add the beetroot cream and complete the cooking of the risotto by adjusting the salt to taste.
Let the risotto rest for a minute, stirring it with a knob of butter and Parmesan cheese.
Plate and garnish the risotto with the previously prepared cod and tufts of rosemary.

RICE QUALITY

Carnaroli Classic

DOSES FOR

4

DIFFICULTIES

Average

TIME

30′

RECOMMENDED WINE

Firm white

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