A recipe with an embracing taste, perfect to be shared on any occasion!

To prepare the Beetroot risotto with taleggio cheese cream and hazelnuts first prepare the vegetable stock.

Cut the beetroot and blend it together with a couple of tablespoons of stock until you create a cream.

Using a mezzaluna knife, finely chop the shallot and put it to brown in a pan with a drizzle of oil. Once the shallot is browned, add the Flora Gran Risotto Rice and simmer with the wine.

Add the stock a little at a time, continuing to stir with a wooden spoon.

Halfway through cooking, add the beetroot cream and finish cooking the risotto.

To prepare the taleggio cream: boil the cream at 80°C in a saucepan, cut the taleggio into chunks and add it to the saucepan. Add the grated cheese and butter and stir until all ingredients are blended. Season with salt and pepper to taste.

Plate the risotto in a serving dish and decorate with the taleggio cheese fondue and hazelnuts, previously crumbled. The dish is ready to be enjoyed.