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Risotto with Voghiera black garlic, red turnips and stracciatella cheese

All the colours of our friend Sara's risotto with black garlic from Voghiera, red turnips and stracciatella cheese @ventidifebbraioibefore

The characteristic red colour of the roots of the beetroot (or red turnip) is due to the presence of a very intense natural colouring agent, mainly used in the food industry (E 162).

Ingredients for 4 persons:
  • 240 g rice
  • ½ Tropea onion
  • 260 g precooked red turnips
  • 60 g stracciatella
  • Black garlic cloves of Voghiera
  • White wine
  • 1 carrot
  • 1 celery
  • 1 knob of butter
  • Parmesan crust
  • Olive oil
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese
First we fill a saucepan with water and bring it to the boil. Once it comes to the boil, add half a carrot, a stalk of celery, a crust of Parmesan cheese and salt to taste until a light broth is obtained. Separately, in a saucepan, sauté the finely chopped Tropea onion with a dash of olive oil. Once the onion has softened, add the rice and toast it. As soon as the rice is hot, we deglaze it with half a glass of white wine. We proceed with the cooking process by adding the previously made stock a little at a time. While the rice is cooking, chop and blend the red turnips (pre-cooked is fine) with a pinch of fine salt, a grinding of pepper and a dash of olive oil (if it is too thick, just add a small ladle of stock to the mixture). Once the rice is almost ready, add the turnip mixture until it turns a firm red and finish cooking. Once the rice is cooked, we stir in a small knob of butter and a sprinkling of Parmesan cheese and leave it to rest in the pan for a couple of minutes with the lid on. At this point, we serve on a plate and decorate with fresh stracciatella flakes (to give temperature contrast) and plenty of thinly sliced black garlic from Voghiera. If desired, a few small mint leaves or fresh basil can be added.

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