Vegetarian Risotto with beetroot
Francesco Di Chiara, Caserta (CE) 1993
Private chef
- Mediterranean seasonal cuisine
- d.i.chiarafdc@outlook.it
- TIME: 40'
- RISO: Carnaroli
Ingredients for 4 persons:
- 320 g of Carnaroli Selezione Rice
- 480 ml of beetroot extract (you can buy it precooked)
- 1 potato, 1 carrot, 1 onion, 2 celeries for the vegetable broth
- Blue goat cheese (or other soft goat cheese)
- Half glass of white wine
- 40 g parmigiano Reggiano or Grana Padano
- A knob of butter
- Salt and pepper at taste
Procedure:
First of all we prepare the vegetable broth on a low heat by using a potato, a carrot, the celery, and an onion and we keep it hot.
Then we extract the juice of the beetroot and store it in the fridge.
After, we toast the Rice for a few minutes and we brown it with some white wine (this passage, if not appreciated, can be skipped).
We add the extract from the fridge until we cover the Rice, in this way the colour and the taste will be better absorbed.
We cook it for about 14 minutes by adding the vegetable broth.
Once the Rice is “al dente”, we cream the Risotto with Parmesan cheese, butter and salt and pepper.
Final step:
Plate the Risotto and garnish it with Blue Goat cheese and ingredients at your pleasure.
OTHER VARIETIES SUITABLE FOR THIS RECIPE:
SELEZIONE EGIDIO CREMONESI
ARBORIO
RISO DELLA SCALA
VIALONE NANO
