Ingredients
Rosa Puro Rice 320g
Onion 1 tablespoon
White wine 1 glass
Vegetable broth 1,5kg
Centrifuged red turnip 1
Butter 80g
Parmesan 50g
Fresh strawberries 200g
Burrata cheese 100g
Rose petals
Raspberries 8
Icing sugar
Pink on pink: a triumph of taste, easy to prepare.
- Cut some strawberries to a thickness of 3 mm, place them on a plate and dust them with icing sugar, then dry them at 60°.
- With the remaining strawberries, make a sauce with a pinch of water, sugar, oil and salt. Obtain a smooth and even cream.
- Proceed with the risotto, browning the onion, toasting the rice and adding the stock.
Halfway through cooking, add the red turnip centrifugate and then stir in the strawberry cream, butter and Parmesan cheese. Season with salt and pepper. - Place a teaspoon of burrata, rose petals, raspberries and the dried strawberries on the plate in the centre.
Pink on pink: a triumph of taste, easy to prepare.
- Cut some strawberries to a thickness of 3 mm, place them on a plate and dust them with icing sugar, then dry them at 60°.
- With the remaining strawberries, make a sauce with a pinch of water, sugar, oil and salt. Obtain a smooth and even cream.
- Proceed with the risotto, browning the onion, toasting the rice and adding the stock.
Halfway through cooking, add the red turnip centrifugate and then stir in the strawberry cream, butter and Parmesan cheese. Season with salt and pepper. - Place a teaspoon of burrata, rose petals, raspberries and the dried strawberries on the plate in the centre.
