When an Italian man cooks for you, you watch like a hawk and take notes!!!
Thank you Andrea for introducing me to this earthy bowl of goodness I would have never expected to adore so much.
Ingredients
1 medium fresh beetroot
1 1/2 cups arborio rice
1 red onion, diced
1 glass red wine
1/2 cup mint, chopped
2-3 tablespoons salted butter
1 tablespoon olive oil
Parmesan cheese
Method
Place the beetroot into a pot, fill with water and simmer until the beetroot is soft. Check this by piercing with a knife like you would potatoes. Once cooked, remove the beetroot keeping the now red water it was cooked in as this is now the stock we will use for the risotto! Allow the beetroot to cool slightly, peel and dice.
In a large pan, add the oil and onions. Cook until soft
Add the rice to the pan and fry until it becomes almost transparent.
Place the cubes of beetroot into the pan along with the glass of red wine and cook until the rice has absorbed almost all of the liquid.
Ladle in a scoop of the beetroot stock, give the rice a quick stir and leave to cook down. Repeat this until the rice is cooked.
If you use all of the stock before the rice is cooked use boiling water from the kettle to finish cooking.
Turn off the heat, add the butter and 2/3 of the mint and mix until butter has all melted and it becomes glossy [give it a taste, if it needs salt you can either add more butter or salt to taste]
Add cheese to taste and top with extra mint to serve.
Chanel's Tapas Bar 