RED BEET RISOTTO
Ingredients - 4 persons
- 300gr Ticino risotto rice
- Extra virgin olive oil
- 1 onion
- 500ml beetroot juice
- 500ml hot chicken broth
- 400gr cooked beetroot
- butter
- parmesan cheese
- Fleur de sel alle erbette
- Selezione di 5 pepi
To decorate
- 60gr walnuts
- lemon zest
- handful of lat-leaf parsley
- 200gr feta cheese
Preparation
Finely chop the onions and sauté in olive oil.
Add the risotto and sauté briefly until translucent.
Add a little beetroot juice and reduce briefly.
Add the remaining beetroot juice and chicken bouillon and simmer for 20 minutes
Cut the cooked beetroot into cubes and add in the last 10 minutes
As soon as risotto is cooked through, season with a little fleur de sel & add cold butter in cubes and stir.
Add the grated Parmesan at the end and stir once
Feta cremolata
Toast the walnuts in a frying pan and roughly chop.
Grate the lemon zest Roughly chop the parsley
Roughly break the feta and mix everything together.
Serve the risotto and arrange the cremolata on top, add a little pepper.
A RECIPE BY Michael angehrn, @michi_eats_out
