This is the unusual and veggie recipe for seasonal risotto … The secret of its beautiful red color? Beetroot , which gives a slightly sweet touch, twisted with Appenzeller , this wonder of Swiss cheese for ever more indulgence. It's your Insta account that's going to like it!
Note: recipe for 4 people.
In a saucepan, heat together the vegetable broth and beet juice. Peel the white onion. Finely chop it. Cut the cooked beetroot into small cubes. Grate 80 g of Appenzeller® and cut the rest into shavings.
In a large pan, heat 25 g of butter and the oil. Add the onion and brown it for 5 min.
Add the rice , coat it with fat and pearl for a few minutes. Deglaze it with the white wine . Add the hot broth mixture as the rice absorbs it. When the rice is cooked (about 18 min), add the diced beets, the single cream and the grated Appenzeller®. Salt and pepper. Put back on the heat for a few minutes.
Serve the risotto on the plates, add a few Appenzeller® shavings, the goji berries and sprinkle with a little thyme leaves. Enjoy quickly.
Also discover the recipe for Juan Arbelaez's homemade cordon bleu and 3 light and tasty desserts