Beetroot risotto

Add 5g of salt (not included in the ingredients list) and the well-washed beets to a pot of water and bring to a boil. Boil for about 3 hours, or until a bamboo skewer can easily pierce them, then let cool.

(Note: The photo shows 3 beets, but you will actually use 80g.)

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