Parmesan risotto with a Favuzzi beetroot cream garnish

by: Margherita Romagnoli

  • Preparation 5 min
  • Cooking 25 min
  • Portions 4 pers.

Ingredients needed

Serves 4 people

  • 2 + 1 heaped tbsp butter
  • 1 small white onion, finely chopped
  • 1 ½ cup Favuzzi carnaroli rice
  • About ¼ cup white wine at room temperature
  • Hot vegetable stock (500 ml [2 cups] or a little more)
  • 5-6 tbsp grated parmesan
  • Salt and pepper
  • Favuzzi beetroot cream for garnish

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Steps of preparation

  1. Melt 2 tbsp butter in a pot and add the onion. Sauté until soft and golden, then add the rice. Stir until the rice is translucent.
  2. Pour the wine over the rice. Leave to reduce so the alcohol evaporates, stirring with a wooden spoon for 1 to 2 minutes.
  3. Add the vegetable stock, one ladleful at a time. Wait until the liquid has been fully absorbed before adding more. Don’t forget to stir constantly.
  4. As soon as the rice is cooked (creamy, but still firm in the centre), turn off the heat.
  5. Add the last tablespoon of butter and the parmesan to bind. Season with salt and pepper, the leave to rest for no more than 2 minutes.
  6. Serve the risotto right away and garnish each plate with a few drops of beetroot cream.

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