Risotto alla Milanese
The Italian classic from Lombardy is creamy and aromatic
For this dish we cook the beetroot from the root to the leaf. Taleggio, the spicy, melt-in-the-mouth cheese from northern Italy, provides the necessary aroma.
Ingredients (4 servings) | ||
---|---|---|
1 | large onion, finely chopped | |
300 | g | risotto rice |
125 | ml | dry white wine |
1 | l | chicken or vegetable stock, kept hot in a pan |
300-400 | g | beetroot, peeled and cut into approx 5x5mm cubes |
100 | g | parmesan cheese, grated |
young beetroot leaves | ||
200 | g | Taleggio cheese, rind removed |
100 | g | roasted hazelnuts, coarsely chopped |
olive oil | ||
black pepper, freshly ground |