My simple, tasty and veggie winter recipe:
For 4 Persons:
- 80g Abrorio Risotto per Person
- 200ml white wine
- 100ml redbeet juice
-30g Parmiggiano Riggiano
- 8 mushrooms
- 1 carrot
- 1 red beet (middle size)
- 2 onions
- fresh thyme
- rosemary
- one pinch of lemon zest
- olive oil
- 400 vegetable or chicken stock
-2 Tblsp white balsamic vinegar
Salt & Pepper
1. Cut the red beet, mushrooms, carrot and one onion in mouthsize pieces.
Then season with vinegar, salt, pepper, thyme and rosemary, drizzle with
olive oil and roast at 200°C in the oven for about 45-60 minutes.
2. After 20-30 minutes cut the other onion very small and fry it for 1 minute
with the rice and a pinch of salt in 3 tablespoons of olive oil.
3. Add 100ml of the white wine, then continue adding 50-100ml of the stock
and the white wine every time the liquid gets absorbed by the rice.
Don't forget to stir, otherwise the rice likes to stick to the base.
4. Add the red beet juice to the rice and stir. Now it gets a beautiful
rose color and a slightly sweet taste. Test the rice, it should be cooked
and sticky, but not to mellow in the middle of the corn.
5. Grate most of the parmiggiano in the rice and stir, then serve with
the roasted vegetables on top and finish by adding the rest of the grated cheese.
Bon Appetit!
