Beet Risotto

Put 5g of salt (not included) and well-washed beets in plenty of water and heat it. Boil for about 3 hours until the bamboo skewers pass through and let cool.

(※The photo shows three, but the actual beets used are 80g.)

Cut the beets into cubes about 1cm wide, and cut the pancetta in small pieces. Chop the onions finely.

Add butter to a pot and heat, then add the onion and pancetta and fry.

Once the onion is golden brown, add Italian rice, mix it all together and add white wine to remove the alcohol content.

Add half of the beets and broth soup to [4] and simmer for 18 minutes.

The water decreases and becomes thicker, so add the remaining bouillon soup in several portions.

After 18 minutes, turn off the heat and add Parmesan cheese and butter to the aromatic flavor, season with salt and pepper, add truffle oil and mix.

Serve it on a plate and topped with Italian parsley to make it.