Beetroot and Red Wine Rissoto

Written by The Sunday Times on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

Serves 4
3 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
250 g/9 oz aborio rice
150 ml/5 fl oz gusty red wine
600 ml/1 pint hot vegetable or chicken tock
175 g/6 oz cooked beetroot (not pickled), diced
3 tbsp chopped fresh dill
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve

Cooking Instructions

  1. Heat oil in a heavy-based saucepan, add the onion and celery and cook gently for 5-10 minutes.
  2. Add the rice and stir well to coat with the oil.
  3. Add the red wine, bring to the boil and bubble for a couple of minutes, then reduce the heat and gradually add the hot stock: do this a ladleful at a time, allowing each ladleful to be completely absorbed before adding more.
  4. After 15 minutes stir in the beetroot and dill, than continue adding stock until the rice is tender ? the whole dish should take no more than 30 minutes to cook.
  5. Season to taste with salt and pepper and then stir in the extra virgin olive oil.
  6. Cover and leave for five minutes before serving straight from the pan, sprinkled with grated Parmesan cheese. 

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