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.
- 1large onion, finely chopped
- 300 grisotto rice
- 125 mldry white wine
- 1 lchicken or vegetable stock, kept hot in a pan
- gbeetroot, peeled and cut into approx 5x5mm cubes
- 100 gparmesan cheese, grated
- young beetroot leaves
- 200 gTaleggio cheese, rind removed
- 100 groasted hazelnuts, coarsely chopped
- olive oil
- black pepper, freshly ground
Step 1Heat some olive oil in a heavy bottomed pan.
Step 2Sauté the onion until translucent, but it does not yet change colour.
Step 3Add the rice and sauté, stirring frequently, until it smells lightly toasted (about five minutes).
Step 4Deglaze with the white wine, stir and let all the liquid evaporate.
Step 5Pour in a generous ladle of hot stock and add the beetroot. Stirring occasionally, allow the stock to evaporate and pour on another ladleful.
Step 6Repeat until rice is cooked al dente (about 15 to 20 minutes).
Step 7Fold in the parmesan and most of the beet leaves.
Step 8Stir 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.
Step 9Arrange on warmed plates and place the Taleggio in bite-sized pieces on the hot rice so that it begins to melt.
Step 10Garnish with the hazelnuts and the remaining beet leaves.
Step 11Season with freshly ground black pepper and serve.
Step 12Risotto alla Milanese The Italian classic from Lombardy is creamy and aromatic Risotto
Step 13Risotto with Pumpkin and Gorgonzola The risotto provides the necessary melt - and it is one of the best dishes of autumn! Risotto
Step 14Risotto with Mange Tout and Ricotta Constantin Fischer refines his risotto with Mange tout, ricotta, asparagus, bacon and mushrooms. Asparagus
Step 15Risotto - The Basic Recipe Turning a simple rice dish into a culinary delight? Only Italians can do that. Severin Corti reveals the secrets of the art of risotto preparation. Risotto
Step 16Risotto Genovese As basil sprouts again in gardens, food blogger Julian Kutos blends pesto genovese with risotto. Risotto
Step 17Risotto al Prosecco Risotto is an incredibly popular Italian dish. Spruce it up with a shot of Prosecco. Risotto
Step 18Pumpkin Risotto with Mushrooms The autumn risotto variant is given a fruity accent with pomegranate seeds Pumpkin
Step 19Mushroom Risotto Constantin Fischer has this wonderful dish in store for all mushroom lovers. This is how you turn your foraged treasures into an exquisite risotto Risotto
Step 20Basil Risotto with Trout Tartare Italy meets Austria and Japan - a summery crossover dish by Constantin Fischer. Risotto
Step 21Porcini Mushroom Risotto A mushroom risotto is a wonderful autumn dish – and fresh porcini transform it into a truly special dish. Risotto