Ristorante El Filò (2 Forchette Guida Michelin)
Chef: Nicola Vian

INGREDIENTS
for 4:

• 360g Carnaroli rice
• 20g Garda extra-virgin olive oil
• 2 cooked and blended beetroots
• 100g smoked ricotta cheese
• about ½ litre vegetable stock
• 80g grated Trentingrana cheese
• 50g butter
• 40g toasted and chopped mountain pine nuts
• 5cl Trentodoc
• pinch of salt

METHOD
Gently fry the rice in a pan with the oil, add a little of the hot vegetable stock at a time and cook on a low heat for 10 minutes. Add the creamy beetroot mixture and cook for another 3 minutes. Then add the Trentodoc and cook for 1 more minute. Remove from the heat and stir in the cold butter and the Trentingrana cheese. Season with salt, put into dishes and garnish with the pine nuts and grated smoked ricotta cheese.