Red turnip and smoked goose breast risotto with Pecorino fondue and Mango and Pink Pepper Chutney -
Experience a unique risotto with sliced red beetroot, smoked goose breast, and Pecorino fondue, topped with mango and pink pepper chutney. Perfect for special occasions!
Ingredients
- 100 g Riso Carnaroli – Carnaroli Rice - RK1
- 200 g Buon brodo (vegetale) - “Buon Brodo” Vegetable Stock - BC1
- 200 g Rape rosse a fette - Sliced Red Beetroot - VH3
- 20 g Grancrema di Pecorino - Grancrema cheese sauce with Pecorino - KG1
- 20 g Petto d’oca stagionato e affumicato - Cured smoked goose breast - 2U9
- 30 g Chutney Mango e Pepe rosa (Mango and Pink Pepper Chutney) - AY7
- 30 g Olio extravergine di oliva - Extra Virgin Olive Oil - EKC
- half Shallot
- 50 g White wine
- 10 g Butter
- 10 g Pecorino cheese, grated
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