April 1, 2026

Carnaroli risotto with beetroot

The host family, Hanni-Nicolussi, runs the Stroblhof In South Tyrol, with the utmost warmth: Christine, her sister Rosi, and daughter Anna look after the guests, while Andreas and son Thomas passionately manage the winery. The historic character of the house is preserved, even as it continues to evolve: In May, the new Rittstein Homes will open – six stylish apartments in a beautiful location – individually designed, close to nature, and spacious.

The hotel combines accommodation, wellness facilities, and a winery under one roof. Add to that excellent cuisine made with regional ingredients. We've received a wonderful recipe from chef Enzo Bellia for all our readers.

Have fun cooking!

Recipe for Carnaroli risotto with beetroot, hazelnuts and horseradish sauce

Serves 4 people:

For the risotto

400g Carnaroli rice

200g beetroot juice

10 g of extra virgin olive oil

100 g Trentingrana DOP, grated (Parmesan)

60 g butter

40 ml of dry white wine

approximately 1 liter of chicken broth

Salt

For the horseradish sauce:

300 g concentrated chicken broth

60 g cream

20 g Trentingrana DOP, grated (Parmesan)

20 g fresh horseradish root

2 g potato starch

Salt

Preparation:

For the horseradish sauce

Bring the stock to a boil with the cream and potato starch. While still hot, blend finely in a food processor along with the grated Trentingrana and freshly grated horseradish. Then pass through a sieve and keep warm in a water bath.

For the risotto

Peel and juice the raw beetroot to obtain approximately 200 ml of juice.

Gently toast the rice with the olive oil in a pot for a few minutes, taking care that it does not burn.

Deglaze with the white wine. Once it has completely evaporated, add the beetroot juice and enough stock to cover the rice. During cooking, gradually add more hot stock as soon as the rice has absorbed the liquid.

Stir occasionally, cook the rice and remove from the heat.

Stir in the grated Trentingrana cheese, butter, and a few drops of apple cider vinegar until creamy. Add a little extra liquid if necessary. The risotto should be "all'onda" – creamy and slightly runny.

Serve hot, garnished with horseradish sauce, a few horseradish sprouts and roasted hazelnuts.

Enjoy your meal!