A creamy and enveloping first course with bright colors and refined flavors: Beet Risotto, Fontina DOP D’Alpeggio fondue, and orange mostarda, a recipe penned by chef Antonio Lebano of Terrazza Gallia restaurant in Milan.
Ingredients for four people
For the Risotto
For the Fontina Fondue
Procedure
In a saucepan, toast the rice with the seed oil. When the rice is well toasted, begin cooking with the meat stock, bring to a simmer and, three minutes from the end, add the beet cream. When the rice is cooked, move from the heat and stir in butter, Parmesan cheese, and champagne vinegar.
For the Fontina Fondue
Melt fontina cheese with fresh cream in a bain-marie until fondue is obtained. Keep aside for serving.
To Finish the Dish
Blanch the colored ribs, cut them into strips, and pan-fry lightly.
For the Plate Composition
Pour a ladleful of risotto onto the plate. Lay the fontina fondue on top with the colored ribs and orange mustard.