Beetroot Risotto

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 887
• Protein: 20 g
• Carbs: 140 g
• Fat: 25 g

Ingredients

• 320 g White rice ( Arborio or Carnaroli type )
• 2 piece Red beet ( raw, peeled and finely diced )
• 1 piece Yellow onion ( finely minced )
• 100 ml Dry white wine ( for deglazing )
• 40 g Minimum butter sweet ( cold, diced )
• 60 g Parmesan cheese ( finely grated )
• 2 tbsp Extra virgin olive oil ( for cooking )
• 1 pinch Fleur de sel ( for seasoning )
• 1 pinch Black pepper ground ( freshly ground )
• 1 L Vegetable broth ( kept warm )
• 320 g Arborio Rice

Instructions

1. Vegetable preparation

   Finely mince the yellow onion. Cut the beetroot into small, even 5mm cubes to ensure uniform cooking and consistent color distribution.

2. Toasting the rice

   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. Deglazing and simmering

   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. Mantecatura

   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.

Chef's tips

• 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.

Storage

Eat immediately. Risotto loses its texture as it cools and becomes compact in the refrigerator.