First

Red beetroot risotto with riesling sauce and chives

Ingredients

Arborio rice 360 gr.
Vegetable broth 550 ml
Salt 4 gr.
Butter 50 gr.
Grated Parmesan Cheese 60 gr.
Beetroot 180 gr.
White wine 150 ml
Shallots 20 gr.
Fresh cream 100 ml

Cooking time:

30 min

Number of person:

Difficulty:

Low

Course:

Diet:

Time:

Cooking method:

Type of product:

Perfect for:

Appliances used:

Chef:

Risotto

Pour the rice into a Pyrex dish, add the broth (500 ml), salt and stir. Cook in multi-tech mode at 160°, with 300 w and 30% steam for 18 minutes.

Dressing

Chop the cooked beetroot, pour in the remaining hot broth (50 ml), adjust with salt and whisk until smooth.

Finely chop the shallot and pour it into a saucepan with the wine. Reduce by half and pour in the cream and reduce by another half. Strain, adjust the flavour and keep aside.

Final dish

Take out the dish with the cooked rice, pour in the beetroot cream and stir, then add the butter and Parmesan cheese. Ladle the risotto onto individual plates, dress with the riesling sauce and garnish with chopped chives.

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