{"id":61456,"date":"2023-04-19T16:33:19","date_gmt":"2023-04-19T16:33:19","guid":{"rendered":"https:\/\/cucineditalia.com\/beet-risotto-with-fontina-dop-dalpeggio-cheese-fondue-and-orange-mostarda\/"},"modified":"2023-05-17T12:07:42","modified_gmt":"2023-05-17T12:07:42","slug":"recipe-beet-risotto-fontina-dop-cheese","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/recipe-beet-risotto-fontina-dop-cheese\/","title":{"rendered":"Beet Risotto with Fontina DOP D’Alpeggio Cheese Fondue and Orange Mostarda"},"content":{"rendered":"\n

A creamy and enveloping first course with\u00a0bright colors and refined flavors:<\/b>\u00a0Beet Risotto, Fontina DOP D’Alpeggio fondue, and orange mostarda, a recipe penned by\u00a0chef Antonio Lebano of Terrazza Gallia restaurant in Milan.<\/b><\/em><\/p>\n\n\n\n

Ingredients for four people<\/strong><\/h2>\n\n\n\n

For the Risotto<\/strong><\/h3>\n\n\n
\n
Carnaroli rice<\/strong>: 320 g<\/div>\n
Meat stock<\/strong>: to taste<\/div>\n
Beet cream<\/strong>: 400 g<\/div>\n
Champagne vinegar<\/strong>: 20 g<\/div>\n
Butter<\/strong>: 80 g<\/div>\n
Parmesan cheese<\/strong>: 120 g<\/div>\n
Seed oil<\/strong>: to taste<\/div>\n
Colored chard ribs<\/strong>: 200 g<\/div>\n
Orange mustard<\/strong>: 40 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Fontina Fondue<\/strong><\/h3>\n\n\n
\n
Fontina cheese<\/strong>: 250 g<\/div>\n
Fresh cream<\/strong>: 100 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n
\n
\"Beet
Beet risotto with Fontina DOP D’Alpeggio Fondue and Orange Mustard<\/figcaption><\/figure>\n<\/div>\n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

For the Fontina Fondue<\/strong><\/h3>\n\n\n\n

Melt fontina cheese<\/a> with fresh cream in a bain-marie until fondue is obtained. Keep aside for serving.<\/p>\n\n\n\n

To Finish the Dish<\/strong><\/h3>\n\n\n\n

Blanch the colored ribs, cut them into strips, and pan-fry lightly.<\/p>\n\n\n\n

For the Plate Composition<\/strong><\/h3>\n\n\n\n

Pour a ladleful of risotto onto the plate. Lay the fontina fondue on top with the colored ribs and orange mustard. <\/p>\n\n\n\n

Terrazza Gallia<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A creamy and enveloping first course with\u00a0bright colors and refined flavors:\u00a0Beet Risotto, Fontina DOP D’Alpeggio fondue, and orange mostarda, a recipe penned by\u00a0chef 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 […]<\/p>\n","protected":false},"author":4,"featured_media":59350,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[21460,18472,16192,18473,21459],"class_list":{"0":"post-61456","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-chefantoniolebano","10":"tag-homemaderecipes-en","11":"tag-recipearancina","12":"tag-ricettelight","13":"tag-terrazzagallia-en"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/61456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=61456"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/61456\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/59350"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=61456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=61456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=61456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}