Beet Risotto
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 1:31am

Ingredients




30 grams (1oz) butter
2 tablespoons olive oil
400 grams (14oz) fresh beetroot, peeled and cubed
2 shallots, finely chopped
2 garlic cloves, finely chopped
leaves from 2 sprigs thyme
900 mls (1 pint 12fl oz) chicken or vegetable stock
250 grams (9oz) Arborio rice
125 ml (4fl oz) dry vermouth
2 tablespoons double cream (optional)
110 grams (4oz) pecorino, finely grated
3 tablespoons chopped parsley
Lancashire cheese, to serve

Preparation

1 Heat the butter and oil in a large saucepan over a medium heat. Add the chopped beetroot, shallot, garlic and thyme leaves. Cook gently for three minutes until the onion has softened but not browned. Meanwhile heat the stock to simmering point. Add the rice to the pan and stir to coat all of the grains in the buttery mixture. Cook, stirring, for another couple of minutes until the grains begin to look translucent. Add the vermouth to the pan and allow it to bubble up and reduce slightly. Add a ladleful of the simmering stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. You have to  


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by Diana Henry of the Telegraph