Ingredients for 4 servings
Vialone Nano rice 320 g
Robiola cheese 160 g
Parmigiano 40 g
Butter 40 g
Shallot 20 g
Extra virgin olive oil 30 g
Beetroot powder
Dry white wine 50 ml
Lime zest from 1 lime

Method
In a saucepan, soften the shallot with the olive oil, toast the rice, and deglaze with the white wine. Once the wine has evaporated, start cooking with water.
When the rice is cooked, stir in the butter, Parmigiano, and Robiola cheese until creamy.
Plate the risotto, sprinkle with beetroot powder, and grate the lime zest on top.