Beetroot risotto

4 servings Prep: 30 mins, Cooking: 25 mins
Rate this recipe
With thyme, white truffle pecorino and mascarpone.

By Food24 May 18 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

2 sprigs fresh thyme
1/2 cinnamon stick
1 bay leaves
1 cup carnaroli rice
4 tbsp mascarpone cheese
1 small onion
2 garlic cloves
125 ml white wine
1 l stock — chicken or vegetable
100 g parmesan cheese — grated
olive oil
1 fresh parsley — chopped
2 tbsp butter
sea salt and freshly ground black pepper — to taste
4 beetroot
Tap for ingredients
Tap for ingredients

Method:

Peel and roughly chop beetroot. Bring chicken stock to the boil in saucepan.

Add beetroot, bay leaf, cinnamon and thyme to the stock and cook beetroot until it’s tender. Test it with a fork.

When beetroot is tender remove the thyme, cinnamon and bay leaf.

Allow the stock to cool. You can either just turn off the heat and leave it to cool, put it in the fridge or for those of you in a rush place saucepan in an ice bath.

Add cooled stock to blender and blend for 10 -15 seconds creating a vortex. If your stock has not been cooled you will notice that your walls and quite likely yourself is covered in a purple, volcanically hot liquid. Use a rubber spatula to clean down the sides and pulse blender until it is all pureed.

Put back on heat and bring to a gentle simmer. Chop onions to the size of rice grains. Chop garlic

Add a generous splash of olive oil to a large saucepan over a medium heat and sweat onions and garlic until soft.

Add rice and stir gently in pan. Cook Rice until translucent and deglaze pan with white wine.

Once wine has been absorbed by rice add a ladle of stock and continue to stir until absorbed. Repeat until rice is al dente’. This should take about 20 or so minutes, it should be firm to the bite… not crunchy but not mushy.

Turn of the heat and stir in butter and cheese. Season with salt and pepper.

To serve place risotto in large flat bottom plate. Tap gently under the plate to spread the risotto.

Garnish with a teaspoon of mascarpone, chopped parsley, grated pecorino and a drizzle of olive oil.

Reprinted with permission of Aaron Harvie. To see more recipes, click here.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.