Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 450 g Risotto rice
- 100 g Pancetta or domestic smoked
- ; large lardons
- Mushrooms
- 1 1/2 l Chicken stock or water;
- 200 g Beetroot; leaves picked and
- ; reserved, peeled
- ; and cooked , about
- An additional 100 g
- ; deep fry into
- ; crisps
- A small amount of chervil;
- ; leaves to dress
- ; into a herb salad
- 100 g Butter
- 1 md Onion; finely chopped
- 200 g Freshly grated Parmesan
Preparation
Fry the pancetta/bacon, mushrooms and onion in half the butter until the onion is soft. Add the rice and fry for another 2 minutes. Slowly add ladles of boiling stock to the pan and continue for about 20 minutes until the grains are still firm but not chalky. Steam the beet leaves for five minutes and shred. Blend the cooked beetroot. Stir in the beetroot puree and top with the rest of the butter and Parmesan. Serve as rounds of risotto topped with herb salad dressed with oil and incorporating the beetroot crisps. Converted by MC_Buster. Converted by MM_Buster v2.0l.
