Beetroot Risotto with Soffio del Lagorai Fondue and Black Cornflower

…Onward to creaminess!

Soffio del Lagorai Fondue:

• Pour the milk and cream into a small saucepan and bring to a boil.
• Meanwhile, dice the Soffio del Lagorai caciotta into small cubes.
• Once the mixture reaches a boil, turn off the heat and add the cheese. Stir gently, then let it rest for 10 minutes.
• Blend until smooth and strain through a fine sieve.

Risotto:

• Bring a pot of water to a boil to use as your base for cooking.
• Blend the cooked beets with a splash of water until you get a smooth, creamy purée.
• In a separate pan, toast the rice with a little salt and olive oil.
• Deglaze with white wine and, once absorbed, begin adding hot water gradually.
• Cook for about 15 minutes, adding more water as needed. Midway through cooking, stir in the beetroot purée.
• Finish cooking, then turn off the heat and let the risotto rest for 1 minute.
• Add a knob of butter and stir vigorously to cream the risotto (mantecatura).

Plating:

• Plate the risotto in a shallow dish.
• Spoon the Soffio del Lagorai fondue over the top.
• Garnish with a sprinkle of dried cornflower petals.