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Rice and Grains

Beet Risotto with Taleggio Fondue

Beet risotto with Taleggio fondue is a creamy, eye-catching first course with beets and cheese, perfect for impressing your guests.
Recipe Beet Risotto with Taleggio Fondue
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 20 minutes
  • Servings for 4 people

Do you want to surprise your guests with an elegant first course full of rich, warm flavor? This beet risotto with Taleggio fondue recipe will win you over with its bright color and wonderfully creamy texture. This refined risotto for an elegant dinner is for anyone who wants to serve a one-dish meal with beets that’s different from the usual, perfect both for special occasions and for a candlelit romantic dinner. The natural sweetness of the beet brings out the delicacy of the rice, while the Taleggio fondue, very simple to make, adds a touch of intense flavor and a velvety texture that pairs perfectly with the base of the dish.

Making risotto with beets and Taleggio means treating yourself to a sensory experience that combines earthy aromas and notes of melted cheese in a rich, creamy embrace. If you’re always on the lookout for a brightly colored risotto with melted cheese, this recipe is the ideal choice: all it takes is a few careful steps to cook a perfect creamy beet risotto and learn how to make Taleggio fondue, which enriches the dish with a silky, fragrant cheese cream. It’s a vegetarian risotto with Taleggio fondue that satisfies even the most refined palates and can easily become the star of your table on the most important evenings.

If you love experimenting with risotto, we also suggest trying the Barolo Risotto, the Taleggio and Pear Risotto or the Beet Risotto with Goat Cheese Mousse to expand your collection of gourmet risottos. Just as good, the Brussels Sprouts Risotto and the Apple and Speck Risotto are tasty, original ideas to add to your menu.

<pAre you ready to find out how to make risotto with beets and cheese cream that will make you fall in love from the first bite?

Ingredients for 4 people

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Method

  1. To make the Beet Risotto with Taleggio Fondue, start by heating the vegetable broth. Then wash the beet, cut it into cubes and blend it with a splash of broth until it forms a cream.
  2. Wash the shallots and chop them finely with a mezzaluna. Heat the oil in a medium skillet, add the shallots and let them brown well, then add the rice and toast it for a couple of minutes, stirring constantly. Deglaze with the white wine, let it evaporate completely and keep cooking the rice for another 10 minutes, adding broth as it dries out. Add half the beet cream and keep cooking for another 10 minutes, still adding broth, then add the rest of the cream.
  3. While the rice cooks, make the fondue. Heat the cream in a medium saucepan until it reaches 80 °C (175 °F). You’ll need a food thermometer to check the temperature. Meanwhile, cut the Taleggio into chunks and add it to the pan, stirring until it melts completely. Season with salt and pepper and stir until smooth.
  4. Now turn off the heat and add the butter in small pieces and the grated cheese to make the risotto creamy. Stir well to combine all the ingredients, then cover with a lid for a couple of minutes. Then toss the rice in the skillet so it forms the famous wave.
  5. Spoon the risotto onto serving plates and decorate it with drizzles of the cheese fondue. Your Beet Risotto with Taleggio Fondue is now ready to serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make your Beet Risotto with Taleggio Fondue even more flavorful, you can top it with crumbled amaretti cookies before serving.

If you’d like to make Beet Risotto with Robiola instead, you can simply skip the fondue and add the robiola in small pieces when you stir in the butter and cheese at the end.

Tips

To make your Beet Risotto with Taleggio Fondue even tastier, I recommend making the Homemade Vegetable Broth.

Storage

I don’t recommend storing Beet Risotto with Taleggio Fondue, but if you do have leftovers, you can keep them in the fridge for one day in an airtight container.

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