Carnaroli rice with red beetroot, ginger whisked with sour butter and liquorice
Extract the beetroot juice, cut ginger in thin slices and marinate in vinegar and cane sugar (at least overnight).
Sour butter procedure: in a casserole let simmer white onions, half the weight of the onions on water and the other half water white vinegar until full reduction, then add the same weight in butter and let it melt (no fire), filter and you have the sour butter.
Cook rice adding the beetroot juice and some broth, half way to the end add ginger (one spoon per person).
When ready whisk with sour butter and some parmesan cheese
Sprinkle liquorice powder
by kafadt