If you want to prepare an original dish with a striking color, this red risotto will come in handy.
As its author, Carlos Loyola, comments, beet risotto is a preparation that stands out for its creaminess and exquisite flavor. The beet undoubtedly gives a lot of color, but in addition, in this homemade risotto recipe, we will use it to give it a soft touch, which you will feel on your palate after each bite.
Here is the step-by-step recipe for beetroot risotto, a dish that you will love and that will be perfect to surprise everyone at home.
Ingredients to make Beetroot Risotto:
- 160 grams of carnaroli rice
- 1 pound vegetable bouillon cube
- 50 grams of grated Reggianito or Sardinian cheese
- 70 grams of butter
- 1 onion
- 1 leek
- 4 medium beets
- 1 jet of oil
- white wine (optional)
How to make Beetroot Risotto:
- Boil the beets or cook in a steamer.
- Once ready, process them in a mixer with a little broth and set aside.
- The result should be about 350 grams of beet puree, an element that will color our homemade risotto.
- Apart, in a liter of water, dissolve the cube of the broth over the fire.
- Part of this vegetable broth will serve to moisten the beet paste and the rest will go into the rice to cook it.
- To start cooking the risotto, we start by heating a little oil in a very large frying pan.
- Sauté the onion in brunoised, the leek and deglaze with white wine or the same cooking broth.
- Next, we add the rice and we pearl it, until transparent.
- The term nacarar is not a word that exists as such, but it is widely used in cooking and comes from the word nacar.
- When we talk about pearling, it means giving the rice that pearly appearance, slightly transparent and shiny.
- If you cannot get carnaroli rice, you can use any other type of rice suitable for risottos, in any case avoid using long or fine grains.
- Next, add the beetroot paste. You can add it all or in parts to measure the color of our risotto.
- I used about 200 grams, the amount depends on the more or less intense color you are looking for.
- We continue with the cooking stirring always and adding broth little by little.
- Until a homogeneous mixture and a uniform color is well, as seen in this photo.
- From the moment of pearling, in step 4, we must count a cooking time of 20-25 minutes, always stirring with a wooden spoon so that the rice releases all the starch.
- Once the grain is soft, remove from heat and add the butter and cheese.
- First we only add the butter, stirring well so that it melts and integrates into the rice and once this is achieved, we add the cheese.
- Add the cheese after the butter.
- Stir all the red beet risotto until the cheese is integrated and it has a creamy texture, the classic of any risotto.
- Both Reggianito and Sardinian cheese are Argentine cheeses made from cow’s milk that have similar characteristics to Parmesan cheese.
- Finally, serve a good plate of beetroot risotto and decorate to taste.
- This vegetable risotto is a true delight and a very striking dish due to its color.
