ROASTED BEETROOT RISOTTO
I love the combination of the roasted beetroot and the risotto as both are some of my favorite things to eat.
To be honest, beetroot are somewhat an acquired taste as many people do not like them. As such, cooking beetroot is a bit of a gamble but then if you pull it off it’s a great root vegetable. The beetroot has a great sweet but subtle flavor and at the same time a big earthy flavour. It’s such a versatile veggie from soup to salad. I insist buy your beetroot from the market rather than the already packaged one. The difference is huge.
Like many home cook, I was scared to blow my first risotto, thanks to its tricky reputation. The result was total failure simply because I flooded the rice. Big mistake. After a couple of trials, you will realize that the process is very straightforward and super simple as method for cooking the rice remains similar. It really does not matter if you cook a lobster risotto or a simple gorgonzola one, your rice recipe will stay the same.
Are you struggling with your risotto?
Making the perfect risotto is not that difficult. The key is to avoid at all cost flooding the rice. In other words, do not stir in your entire hot vegetable stock in one go. Take your time and be patient.
I find adding the butter and parmesan makes your risotto extra creamy.