Pink Risotto con Barbabietola, Formaggio di Capra e Radicchio Tardivo di Treviso

Name: Pink Risotto con Barbabietola, Formaggio di Capra e Radicchio Tardivo di Treviso (Pink Risotto with Goat’s Cheese, Beetroot Powder and Radicchio Tardivo)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 litre vegetable or chicken stock; Salt and pepper, to taste; 10 ml mosto cotto (sweet cooked grape must); 1 radicchio tardivo; 280 g Riso Gallo Carnaroli Gran Riserva rice; 80 g onion, finely chopped; 1 tbsp extra virgin olive oil; 25 g unsalted butter; 2 tsp Icing sugar; 3 boiled whole beetroots; 150 ml prosecco DOC; 40 g Grana Padano, grated; 18 g soft goat’s cheese

Pink Risotto with Goat’s Cheese, Beetroot Powder and Radicchio Tardivo

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Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

I love risotto and this is a successful signature dish of mine. It is perfect for an elegant dinner, as the pink colour makes it very appealing. The soft goat’s cheese complements the sweetness of the beetroot and the mild bitterness of the radicchio tardivo, which is very different to any other kind of radicchio. You should definitely try it!