INGREDIENTS FOR 2 :

  • 450 g precooked beetroot, chopped into large chunks (keep a large slice if making beetroot hearts) 
  • ½ small onion, finely diced
  • 100 ml red wine 
  • 200 g Carnaroli Riso Scotti
  • 1 l vegetable stock 
  • 40 g butter, divided 
  • 40 g grated Parmigiano Reggiano  
  • 30 g sour cream 

PROCEDURE:

  • In a small pan, gently cook the onion in one tablespoon of butter on very low heat for 10 minutes, until softened. 
  • In a separate pan on medium heat, heat the Carnaroli riso Scotti until the grains are hot to the touch (be careful not to let the rice burn). Then pour over the wine and let it evaporate gently. In the meantime, heat the stock in a separate pan and keep it simmering. 
  • Stir the rice, then pour one ladleful of the stock and the onion. Cook on medium heat, incorporating more stock only when the liquid has mostly evaporated each time. 
  • In the meantime, in a blender purée the beetroot with a little stock. Add it to the risotto, and keep cooking until the rice is almost done: the grains should retain a bite but not be uncooked inside; this will take 16-18 minutes. 
  • Stir in the cold butter and the grated Parmigiano, cover and let rest for a few minutes. In the meantime, you could use some heart-shaped cookie cutters to make some beetroot hearts, to use as a decoration. 
  • Divide it in two plates and serve with some sour cream dolloped over, and the hearts