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Ingredientes
- 450 gm Risotto rice
- 100 gm Butter
- 100 gm Pancetta or possibly domestic smoked bacon in large lardons Mushrooms
- 1 med Onion, finely minced
- 200 gm Freshly grated Parmesan cheese
- 1 1/2 lt Chicken stock or possibly water, about
- 200 gm 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
Direcciones
- Fry the pancetta/bacon, mushrooms and onion in half the butter till the onion is soft. Add in the rice and fry for another 2 min. Slowly add in ladles of boiling stock to the pan and continue for about 20 min till the grains are still hard but not chalky.
- Steam the beet leaves for five min 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.
