Ingredients
Viola Intenso Rice 300g
Vegetable broth
Shallot 1 pcs
Butter
Lime peel
Purple cabbage 1/2
Purple carrot 1
Purple cauliflower 1/2
Pomegranate 1/4
Blueberries 80g
For the sauce:
Blue goat cheese
Wine and blueberries
Cream 50g
Almond milk 50g
Steps
- Take the chopped cauliflower and carrot and blanch them.
- Separately, centrifuge the purple cabbage until liquid.
- Brown the shallot, add the rice, toast it and then cook with the liquid from the purple cabbage: add it at the beginning, middle and end of cooking, using vegetable stock to optimise cooking.
- Stir the rice with lime zest, butter, salt and pepper. Arrange the risotto on a plate, decorating with the blueberries, pomegranate, cauliflower and purple carrot. Then finish with a sauce made from goat’s blue, cream and almond milk.
Steps
- Take the chopped cauliflower and carrot and blanch them.
- Separately, centrifuge the purple cabbage until liquid.
- Brown the shallot, add the rice, toast it and then cook with the liquid from the purple cabbage: add it at the beginning, middle and end of cooking, using vegetable stock to optimise cooking.
- Stir the rice with lime zest, butter, salt and pepper. Arrange the risotto on a plate, decorating with the blueberries, pomegranate, cauliflower and purple carrot. Then finish with a sauce made from goat’s blue, cream and almond milk.
