Like my cupcakes this risotto turned out a little more pink than I wanted but it tasted pretty good. The next time I’ll use a lighter milkier cheese as I found the fontina a little too salty and strong for this dish – it ruined the earthy beetroot flavour a bit. A funny comment made by my sister was that it tasted like dirt, she liked it though and she doesn’t really like risotto or beetroot much.
Beetroot Risotto with Grilled Radicchio
Serves 4
1.5L vegetable stock
500g raw beetroot, peeled and chopped into small cubes
125g unsalted butter
1 red onion, finely
3 tablespoons raspbeery or red wine vinegar
500g risotto rice
200g creamy mild cheese (nothing too salty), grated
3 tablespoons flat leaf parsley, chopped
sea salt and pepper
3 small radicchio or witlof, quartered lengthways (optional)
100ml olive oil
Heat the stock into a saucepan and keep at a gentle simmer.
Add the beetroot tot the stock and simmer for 20-30 minutes until almost tender.
Remove the beetroot with a slotted spoon and set aside.
Melt half the butter in a large, heavy saucepan.
Add the onion and vinegar and cook gently for 10 minutes until soft and translucent.
Add the beetroot and rice stirring over a high heat for a minute until slightly translucent.
Begin adding the stock, a large ladle at a time, stirring gently until each ladle has been absorbed by the rice. The risotto should be kept at a bare simmer throughout cooking.
Continue until the rice is tender and creamy, but the grains are still firm. This should take about 20 minutes.
Taste and season with salt and pepper.
Beat in the remaining butter, cheese and parsley. If the risotto looks dry at a bit of stock as well.
Cover and let the risotto rest for a couple of minutes.
Serve immediately.
NB: If serving with radicchio, heat an overhead grill. Put the radicchio pieces in a grill pan and brush with the oil. Grill for 10-15 until soft and beginning to colour, turning a couple of times. Remove from the grill and set aside. Ladle the risotto into heatproof bowls and top each with the radicchio. Sprinkle with the remaining cheese, set on a baking tray and grill for 5 minutes until the cheese is melted and bubbling.
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