Beetroot risotto
Also, while new rice is said to be tastier in Japan, many people in Italy prefer older rice.
Add 5g of salt (not included in the recipe) and well-washed beets to plenty of water and bring to a boil. Boil for about 3 hours until a bamboo skewer can be inserted easily, then let cool.
(Note: The photo shows 3 beets, but you should actually use 80g of beets.)
Cut the beets into 1cm cubes, cut the pancetta into small pieces, and finely chop the onion
Heat the butter in a pan and add the onion and pancetta
Once the onions are golden brown, add the Italian rice, mix thoroughly, then add the white wine and allow the alcohol to evaporate
Add the beets and half of the bouillon soup to [4] and simmer for 18 minutes
As the liquid reduces and the dish becomes thicker, add the remaining bouillon soup in several batches
After 18 minutes, remove from heat, add Parmesan cheese and butter for flavor, season with salt and pepper, add truffle oil and mix
Serve on a plate and top with Italian parsley to finish
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- beets
- 80g
-
- pancetta
- 25g
-
- Onion
- 1/4
-
- butter
- 20g
-
- Italian rice
- 100g
-
- White wine
- 50cc
-
- Basic Bouillon
- 500cc
-
- For finishing parmesan cheese
- 60g
-
- Butter for finishing
- 40g
-
- For salt
- Appropriate amount
-
- For finishing pepper
- Appropriate amount
-
- Truffle oil for finishing
- 10cc
-
- Italian parsley for finishing, minced
- Appropriate amount
