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Today we’re going to be making Beet/Beetroot Risotto! This is a delicious recipe that’s easy to make with your kids at home! Try it out!
Ingredients:
2 tbsp (30 mL) extra-virgin olive oil, plus extra for drizzling,
2 tbsp unsalted butter
2 cups (500 mL) Carnaroli or Vialone Nano Italian rice
1 cup dry white wine
4 to 5 cups (1 to 1.25 L) of beetroot juice
1/2 cup of mascarpone or cream cheese
1 cup fresh grated Parmigiano Reggiano
Salt QB
In a stock pot, heat the beetroot juice to a light simmer. For the risotto, heat a large pan with some unsalted butter and extra virgin olive oil. When butter is completely melted and bubbling, add in the rice and stir well. Stir for about 30 seconds on high heat until the rice is completely coated and toasted, slightly translucent. Add in the wine and stir. When wine is mostly reduced begin to add the beetroot juice. Reduce the heat to medium and begin to cook the rice adding one ladle at a time. When the beet juice is almost evaporated add another ladle, continue until the beetroot juice is all used up and the rice is cooked, this will take about 16-17minutes. Just before the rice is fully cooked, add in the cream cheese or mascarpone and stir and mix well with the rice. When the rice is fully cooked, remove the pan from the heat and add Parmigiano Reggiano and fold until fully mixed. Drizzle the risotto with extra virgin olive oil.
Serve immediately.
Serves 6 people.
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About David Rocco:
David brings his passion for food and life to millions of kitchens every day through his worldwide hit television programs. Airing in more than 150 countries, David Rocco’s Dolce Vita, David Rocco’s Amalfi Getaway, and David Rocco’s Dolce India are each the perfect combination of food, travel and a celebration of the sweet life.
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