| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 450 |
g |
Risotto rice |
| 100 |
g |
Butter |
| 100 |
g |
Pancetta or domestic smoked bacon in |
|
|
; large lardons |
|
|
Mushrooms |
| 1 |
md |
Onion; finely chopped |
| 200 |
g |
Freshly grated Parmesan cheese |
| 1 1/2 |
l |
Chicken stock or water; about |
| 200 |
g |
Beetroot; leaves picked and |
|
|
; reserved, peeled |
|
|
; and cooked , about |
|
|
An additional 100 g beetroot; raw, finely sliced, |
|
|
; deep fry into |
|
|
; crisps |
|
|
A small amount of chervil; dill and tarragon |
|
|
; leaves to dress |
|
|
; into a herb salad |
INSTRUCTIONS
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.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”