If you want to prepare an original dish and with a striking color, this red rissotto will come as a ring to the finger. As its author, Carlos Oyola, the beet risotto is a preparation that stands out for its creaminess and exquisite flavor. The beet undoubtedly gives a lot of color, but in addition, in this recipe of homemade risotto, we will use it to give it a soft touch, that you will feel on your palate after each bite. Here you have the recipe step by step of the beet risotto, a dish that you will love and that will be perfect to surprise everyone at home.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make beet risotto: |
| 160 grams of carnaroli 1 pound of broth in vegetable bucket 50 grams of reggianito cheese or grated sard 70 grams of butter 1 onion 1 leek 4 beets media 1 jet of oil vino white (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make beet risotto:
1. Boil beets or cook in steamer. Once ready, process them in Mixer with a little broth and reserve. The result must be about 350 grams of beet puree, an element that will dye our homemade risotto.
2. Apart, in a liter of water, dissolve the cube of The broth on the fire. Part of this vegetable broth will help us moisten beet paste and the rest will go to rice to cook it.
3. To put ourselves with the cooking of the risotto, we start by heating some oil in a large pan. We sauté the onion in Brunoise, the leek and break up with white wine or the same cooking broth.
4. Next, we add the rice and nacar, until transparent. The term nacarar is not a word that exists as such, but is widely used in cuisine and comes from the word nacar. When we talk about nacarar, it means giving that pearly aspect to rice, slightly transparent and brilliant. If you cannot get Carnaroli rice, you can use any other type of rice suitable for risottos, in any case avoid using long or fine grains.
5. Next, we add the beet paste. You can add it all or in parts to measure the color of our risotto. I used about 200 grams, the amount depends on the more or less intense color that is sought.
6. We continue with cooking always stirring and adding broth little by little.
7. until a homogeneous mixture and a uniform color are well, as seen in this photo.
8. From the moment of the birth, in step 4, we must count a cooking time of 20-25 minutes, always stirring with wooden spoon so that the rice releases all the starch.
9. Once the grain is soft, remove from heat and add the butter and cheese. First we only throw the butter, stirring well to melt and integrate into the rice and once achieved this, we add the cheese.
10. Add the cheese after the butter. Remove all the red beet risotto until you integrate the cheese and get it to have an unctuous texture, the classic of any risotto. I both reggianite cheese such as the sardin are Argentine cheeses made with cows milk that have similar characteristics to Parmesan cheese.
11. It finally serves a good plate of beet risotto and decorate to taste. This vegetable risotto is a true delight and a very striking dish for its color. From recipes, we recommend you save this recipe in your recipe folder for Valentines Day and prepare it to surprise that special person accompanying with strawberry skewers to the rum.
