Beetroot and Mushroom Risotto
Automatically translated from Romanian. See the Romanian original
Creamy mushroom risotto, served with arugula seasoned with olive oil and parmesan shavings, featuring a touch of color and flavor from beetroot juice.
Ingredients
Method
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Boil the rice until half-cooked, then drain it.
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Chop the onion, sauté it, and add the diced mushrooms. After 3 minutes, add the rice and deglaze everything with the white wine.
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Gradually pour the broth over the mixture and stir slowly until the entire quantity is incorporated, being patient to ensure the creamiest possible risotto. When it is almost ready, add the beetroot juice, and finally the butter.
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Let it sit for 1 more minute, then plate the rice with the arugula salad and top with parmesan shavings.
The story behind this recipe
Ingredients (for 2 servings):
180 grams parboiled rice
1 medium onion
A handful of arugula seasoned with extra virgin olive oil
A handful of porcini/champignon mushrooms
100 ml dry white wine
200 ml vegetable broth (onion, celery, and carrot); IF you don't have broth, use warm water with a little salt, though of course, it will change the taste of the dish.
1 tablespoon fresh beetroot juice
50-70 grams parmesan
1 teaspoon butter
Salt and pepper to taste
Boil the rice until half-cooked, then drain it.
Chop the onion, sauté it, and add the diced mushrooms. After 3 minutes, add the rice and deglaze everything with the white wine.
Gradually pour the broth over the mixture and stir slowly until the entire quantity is incorporated (you must be patient to obtain the creamiest possible risotto). When it is almost ready, add the beetroot juice, and finally the butter.
Let it sit for 1 more minute, then plate the rice with the arugula salad and top with parmesan shavings.
Happy autumn :)
