Golden Beetroot Risotto
This risotto is a stunning golden colour and the taste is delicate with just a hint of warm spice from the mace. If you don’t have mace then grate in some nutmeg. I use the Italian carnaroli variety of rice, which is quite firm and starchier and doesn’t need to be constantly, gently stirred like arborio rice. The Ferron brand of carnaroli (available from Entoteca Sileno, fine grocery stores and select supermarkets) is more expensive but worth it for the texture and taste and not having to stir all the time during preparation.
- I large golden beetroot, approximately 300 g
- 1L chicken or vegetable stock
- 1leek, finely sliced
- 1 clove garlic, finely chopped
- 250 g carnaroli rice
- olive oil
- 100 ml white wine
- 2 small pieces mace each about the size of your little finger nail
- large knob of butter
- 40 g Parmesan cheese, grated
Peel and cut beetroot into 0.5 cm dice. Simmer beetroot in the stock for 10-15 minutes, until tender. Drain beetroot, reserving the stock for the risotto. Keep the stock simmering on the stove. Mash or blitz half the beetroot with a stick blender.
Sauté the leek and garlic in olive oil with a little salt until translucent. Add rice, stirring until the rice is well coated with oil. Add the white wine, stir until it is absorbed. Add the pureed beetroot and the pieces of mace, stirring well and then add enough stock to cover the rice. Reduce the heat to low. When the stock is absorbed add more to cover the rice, stirring briefly and gently. Continue adding stock in this way until the rice is al dente (approximately 20 minutes). Add the diced beetroot, butter and Parmesan cheese, stirring gently to achieve a creamy, loose consistency, adding warm water if needed. Garnish with parsley.
Check out this youtube on cooking with Ferron carnaroli.