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Toast the rice for 2 minutes in a little oil and shallot, moisten with vegetable broth and after 5 minutes add the purée of beetroot cooked previously in a wood oven.
After 12 minutes cream with a little Parmigiano cheese and a knob of butter.
Add a fondue 50/50 cream and Gorgonzola.
Garnish with sprouts.
CHEF Cristiano Gramegna / Riso Goio
Osteria Rosso Di Sera
