Red Beetroot Risotto with Riesling Sauce and Chives

Easy

360 gr. Arborio rice

550 ml brodo vegetale

4 gr. Sale

50 gr. burro

60 gr. Grated Parmesan Cheese

180 gr. barbabietola

150 ml vino bianco

20 gr. scalogno

100 ml panna fresca da montare

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, 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.