Red beetroot risotto with riesling sauce and chives

Name: Red beetroot risotto with riesling sauce and chives
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Ingredients: 360 g Arborio rice; 500 ml Vegetable broth; 4 g Salt; 180 g Beet; 50 ml Vegetable broth; 20 g Shallot; 150 ml White wine; Salt, to taste; 50 g Butter; 60 g Grated Parmesan cheese; 100 ml Fresh whipping cream; Chives, to taste

A pink risotto made with beetroot and finished with a delicate Riesling cream sauce. The rice is cooked with steam and microwave heat for an even, tender result, then stirred with a smooth beetroot purée, butter and Parmesan. Served with a white wine reduction and fresh chives for a refined finish.

Preparation Time:

15 min

Cooking:

18 min

People:

Difficulty:

Easy

Course:

Diet:

Perfect For:

Chef:

Cristian Broglia

Ingredients

the Risotto

360 g Arborio rice

500 ml Vegetable broth

4 g Salt

the dressing

180 g Beet

50 ml Vegetable broth

20 g Shallot

150 ml White wine

Salt, to taste

the final dish

50 g Butter

60 g Grated Parmesan cheese

100 ml Fresh whipping cream

Chives, to taste

Proceedings

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.

Red beetroot risotto with riesling sauce and chives

Ingredients

Products used

Proceedings

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