Beetroot Risotto

History & Background

A contemporary northern Italian dish, particularly Piedmontese and Lombard. Beetroots rediscovered by creative cooking from the 1990s for colour and versatility.

Ingredients for 4

• 320g Carnaroli rice
• 300g oven-roasted red beetroot
• 1 shallot
• ½ glass white wine
• Zest of 1 lemon
• 1L vegetable broth
• 60g cold butter
• 60g Grana Padano
• 80g fresh goat cheese (optional)
• Dill or chives
• Extra virgin olive oil
• Salt, pepper

Method

1. Blend 2/3 into a smooth purée; cube the rest.
2. Sweat shallot with butter.
3. Toast rice and deglaze with wine.
4. Add broth for 10 min.
5. Fold in beetroot purée: rice turns intense pink.
6. Last 4 min add the cubes.
7. Manteca off heat with butter, Grana and lemon zest.
8. Garnish with goat cheese quenelles and dill.

Wine pairing

Erbaluce di Caluso or Alto Adige Müller Thurgau.

Common mistakes

• Vinegar-brined beetroots unbalance.
• Overdoing the purée.
• Skipping the goat cheese or dill.