Beetroot Risotto
Ingredients
- 320 gWhite rice (Arborio or Carnaroli type)
- 2 pcRed beet (raw, peeled and finely diced)
- 1 pcYellow onion (finely minced)
- 100 mlDry white wine (for deglazing)
- 40 gUnsalted butter (cold, diced)
- 60 gParmesan cheese (finely grated)
- 2 tbspExtra virgin olive oil (for cooking)
- 1 pinchFleur de sel (for seasoning)
- 1 pinchBlack pepper ground (freshly ground)
- 1 LVegetable broth (kept warm)
- 320 gArborio Rice
Method
A creamy, deep ruby-red rice bound with parmesan and butter. The beetroot provides an earthy sweetness that balances the acidity of the dry white wine.
- 1
Finely mince the yellow onion. Cut the beetroot into small, even 5mm cubes to ensure uniform cooking and consistent color distribution.
- 2
In a sauté pan, heat the olive oil. Sweat the onion without browning. Add the rice and stir until the grains become translucent at the edges and look glossy.
- 3
Deglaze with the dry white wine. Once evaporated, add the beetroot cubes. Pour in the hot broth ladle by ladle, waiting for the liquid to be absorbed before adding more. Stir constantly to release the starch.
- 4
When the rice is tender but still firm at the core, remove from heat. Add cold butter and grated parmesan. Beat vigorously to create a creamy emulsion. The texture should be 'all'onda', supple and coating.
Frequently asked questions
How do you get this dish right?
- Never rinse the rice, you would lose the precious starch needed for binding.
- The broth must remain simmering throughout the process so as not to stop the grain's cooking.
- The final binding (mantecatura) is done off the heat to keep the butter fat intact.
How long does this dish keep?
Eat immediately. Risotto loses its texture as it cools and becomes compact in the refrigerator.
