For ➋1 l beetroot juice (pressed or out of a bottle)
1 onion, chopped
1 clove garlic, chopped
2 stalks celery, chopped
200 g risotto rice
1 glass of vermouth or white wine
40 g butter + 1 extra cube
50 g of blue cheese, like Gorgonzola
sea salt & freshly ground black pepper
Warm the beet juice until just below boiling point.
Sauté the onion and garlic over a low heat in a knob of butter. After 5 m add the celery and cook all the vegetables until they are soft. Turn up the heat and add the rice. Stir well until the rice is translucent and deglaze with white wine or vermouth. Let all the moisture to evaporate.
Reduce heat to soften again and add a ladle beet juice, and a pinch of salt. Stir well until the rice has absorbed the beet juice. Add each time a ladle juice until the rice is soft.
If the rice is not yet soft when the beet juice runs out, work on with salted water.
Add the soft butter. Let the risotto rest for 2 m.
Serve. Finish with black pepper and crumbled blue cheese.
Sauté the onion and garlic over a low heat in a knob of butter. After 5 m add the celery and cook all the vegetables until they are soft. Turn up the heat and add the rice. Stir well until the rice is translucent and deglaze with white wine or vermouth. Let all the moisture to evaporate.
Reduce heat to soften again and add a ladle beet juice, and a pinch of salt. Stir well until the rice has absorbed the beet juice. Add each time a ladle juice until the rice is soft.
If the rice is not yet soft when the beet juice runs out, work on with salted water.
Add the soft butter. Let the risotto rest for 2 m.
Serve. Finish with black pepper and crumbled blue cheese.
Read tip on cooking rissoto.
