It was not difficult to imagine that beetroot risotto would turn out pink. I kept the traditional risotto receipe with first frying an onion and some garlic, then adding the rice…once this was shiny I added some good white wine (always cook with wine you would like to drink) and some vegetable broth. A few minutes before serving and once the liquid is nearly gone, I added some liquid cream, parmesan and pepper.
As it turned out to be rather sweet, I would put less beetroot and another, more “spicy” cheese…such as peccorino next time.
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