Beetroot risotto
Fragrant and tender dish. Somewhat unusual and quite useful. It is periodically offered on the menu of many restaurants, including those crowned with Michelin stars. Usually in the winter season. And yet, in order to cook this risotto, you need to sincerely and selflessly love beets, otherwise it’s not worth taking. In Russia they love beets, so go ahead!
Ingredients
Servings 4- rice for risotto - 200 g
- small beets - 2 pcs.
- olive oil - 2 tbsp. l.
- garlic - 1 clove
- red onion - 1 pc.
- red dry wine - 70 ml
- chicken broth - 700 ml
- mascarpone - 3 tbsp. l.
- parmesan - 60 g
- salt
- Peerc
Cooking
Step 1
Beets can be taken both raw and baked. The second option will be much tastier and more tender. Peel the beets, grate on a coarse grater.
Step 2
Finely chop the onion and garlic, fry in a risotto pan until golden brown. Add beets, stir.
Step 3
Add the rice (don't rinse, remember?) and stir-fry for one minute, then pour in the wine. Let it evaporate completely.
Step 4
Pour 1/3 of the hot broth into the rice. Bring to a boil, stirring constantly, reduce heat and cook until almost all of the broth has been absorbed. Add the remaining broth one ladle at a time until the rice is ready. Average cooking time is 20-25 minutes.
Step 5
Add mascarpone to cooked risotto. Beat the risotto with a spatula from the bottom up to achieve the desired soft and creamy consistency. Season, if desired, with salt and pepper.
Step 6
Remove from heat, add parmesan, stir and let stand for a couple of minutes. Serve with an extra spoon of mascarpone.