Never in my entire life I cooked so much with beetroot like this year and I'm so glad that I did it because we all here at home had so many delicious beetroot based meals and this risotto was just another delightful and fabulous one.
ingredients (serves 4):
for the stock:
1 medium red beetroot, peeled
5 pink peppercorns
1 tangerine, finely sliced
salt
1 tbsp yellow mustard seeds
1 1/2 litres water
for the risotto:
1 onion, finely chopped
1 garlic clove, crushed
2 tbsp olive oil
200g arborio rice
80ml créme de cassis
150g Fontina cheese
method:
To make the stock, put all the ingredients in a large pan with a little salt and simmer until the beetroot is cooked.
Drain the stock into a clean pan and keep warm.
Blend the beetroot in a food processor until smooth, adding 2 or 3 tbsp of water if needed. Set aside.
Heat the oil in a frying pan and fry the onion, half of the beetroot purée and the garlic until softened.
Add the rice and fry for a further minute.
Add the créme de cassis and cook until the volume of the liquid has reduced to almost nothing.
Add the warm stock a ladleful at the time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked, adding the remaining beetroot purée half the way through.
Add half of the cheese and stir until well combined. Cover with a lid and set aside for 1 to 2 minutes.
Serve the risotto topped with the remaining cheese and some thyme leaves.
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Acho que nunca na minha vida cozinhei tanto com beterraba como este ano e, sinceramente, ainda bem que o fiz, pois é um ingrediente fabuloso e tivemos refeições magníficas.
Este risotto, foi mais uma dessas fantásticas refeições e quando o vi no blogue da Marmita, não só pela cor vibrante, mas também por toda a combinação de ingredientes, não resisti a reproduzi-lo, mas com o delicioso queijo italiano Fontina.
Experimentem esta deliciosa receita da Marmita e digam de vossa justiça, mas garanto que vão amar!!!
Recipe / Receita: Marmita blog.
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