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Frullare le barbabietole fino ad ottenere una consistenza liscia.
Mettere in un pentolino la panna e far scaldare dolcemente. Quando sarà calda aggiungere la Novena Blu e far sciogliere sempre molto dolcemente. Tenere da parte.
Mettere l'acqua a scaldare e portare a bollore.
Nel frattempo mettere sul fuoco una pentola bassa e larga a scaldare. Aggiungere il riso, il sale e far scaldare fino a che non si sentirà un odore di cereale tostato e sarà molto caldo al tatto.
Aggiungere acqua bollente e iniziare la cottura. Aggiungere altra acqua solo quando quella precedentemente aggiunta sarà stata assorbita. A metà cottura aggiungere la barbabietola frullata.
A cottura ultimata togliere il riso dal fuoco, aggiungere il burro, il Grana Padano grattugiato, il succo di limone e lasciar riposare coperto due minuti. Mescolare bene il riso.
Impiattare decorando il risotto con la crema di Novena Blu, le foglioline di timo, la scorza di limone
primi
Risotto alla Novena Blu, barbabietola, timo, limone e riso
Ricetta per
4 Persone
Senza glutineVegetariano
25 minTempo di preparazione
25 minTempo totale
SempliceDifficoltà
Ingredienti
1 1⁄2 LAcqua
400 grRiso vialone nano
4 Barbabietole piccole già cotte
200 grDi novena blu (o altro formaggio erborinato)
100 grPanna fresca
100 grBurro
100 grGrana padano riserva grattugiato
q.b.Sale
q.b.Foglioline di timo
1⁄2 -Limone (succo)
q.b.Scorza di limone grattugiata
Di: Valentina Jennarelli
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