Recipe Tip: Beetroot Risotto - Falstaff

Recipe Tip: Beetroot Risotto - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. For this dish we cook the beetroot from the root to the leaf. Taleggio, the spicy, melt-in-the-mouth cheese from northern Italy, provides the necessary aroma.



    1. Step 1

      Heat some olive oil in a heavy bottomed pan.
    2. Step 2

      Sauté the onion until translucent, but it does not yet change colour.
    3. Step 3

      Add the rice and sauté, stirring frequently, until it smells lightly toasted (about five minutes).
    4. Step 4

      Deglaze with the white wine, stir and let all the liquid evaporate.
    5. Step 5

      Pour in a generous ladle of hot stock and add the beetroot. Stirring occasionally, allow the stock to evaporate and pour on another ladleful.
    6. Step 6

      Repeat until rice is cooked al dente (about 15 to 20 minutes).
    7. Step 7

      Fold in the parmesan and most of the beet leaves.
    8. Step 8

      Stir until the rice is firm to the bite and the risotto has a creamy consistency - it should be able to move back and forth on the plate.
    9. Step 9

      Arrange on warmed plates and place the Taleggio in bite-sized pieces on the hot rice so that it begins to melt.
    10. Step 10

      Garnish with the hazelnuts and the remaining beet leaves.
    11. Step 11

      Season with freshly ground black pepper and serve.
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