Red Beetroot risotto with Parmigiano Reggiano and Aceto Balsamico Tradizionale di Modena, step by step

This is a super risotto, I am so proud of it!! I made the recipe many years ago for a magazine but I used shaved Parmigiano, but I think that cut into chunks is better. Start like for all good risottos, with plenty of butter and a chopped onion (I used a red one to keep the colour scheme!).

When the onion sizzle add the rice (I used arborio) and stir well: for a good risotto the fat at the beginning is important so make sure that the rice absorbs well the butter. Make really hot to the touch.

Boil and peeled three small/medium beetroots (or a very large one) and cut into cubes.

Add the cubes to the rice and stir until hot. Remember that the rice has to be hot before you add the stock!

Add the stock (vegetable in my case) ladle by ladle, and stir often, adding more stock when needed.

The risotto is ready! Wow, look at the colour!

Cut the Parimigiano Reggiano into small chunks with a Parmigiano knife. Get your Balsamic ready: this is a 25 years old Tradizionale, truly spectacular!

Dish the risotto, add the Parmigiano and a drizzle of Balsamico.

This was just amazing!

Comments

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