Beetroot Risotto with Parmesan Shavings

Experience a burst of flavor and color with our Beetroot Risotto with Parmesan Shavings, a dish that’s as beautiful as it is delicious. The earthy sweetness of beetroot combines with the creamy richness of risotto, elevated by delicate Parmesan shavings and artistic garnishes. This recipe will guide you through creating a restaurant-quality dish at home, perfect for impressing guests or indulging yourself.

Ingredients:

For the Risotto:

• 1 1/2 cups Arborio rice
• 2 medium beets, roasted and pureed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable stock, warmed
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

For Garnish:

• Parmesan shavings
• Goat cheese, small dollops
• Crushed roasted walnuts
• Microgreens or baby basil leaves
• Herb-infused olive oil (optional)

Instructions:

1. Prepare the Beets:

   • Roast beets in a 400°F (200°C) oven until tender, about 45 minutes. Peel and puree them until smooth. Set aside.

2. Cook the Risotto Base:

   • Heat olive oil in a large saucepan over medium heat. Add onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
   • Add the Arborio rice and toast for 1-2 minutes, ensuring each grain is coated in oil.

3. Deglaze with Wine:

   • Pour in the white wine, stirring constantly until it is absorbed by the rice.

4. Incorporate Stock and Beet Purée:

   • Begin adding vegetable stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more stock. After 10 minutes, stir in the beet puree and continue cooking, adding stock as needed, until the rice is tender and creamy, about 18-20 minutes.

5. Finish with Butter and Parmesan:

   • Stir in unsalted butter and grated Parmesan cheese for a rich, velvety texture. Season with salt and pepper to taste.

6. Plate the Risotto:

   • Spoon the risotto into a shallow, wide-rimmed bowl, smoothing the surface gently for an even presentation.

7. Garnish the Dish:

   • Scatter Parmesan shavings artfully over the top, add small dollops of goat cheese, and sprinkle with crushed roasted walnuts. Drizzle with herb-infused olive oil, and finish with fresh microgreens or baby basil leaves.

Tips for Success:

• Use warm vegetable stock to maintain the risotto’s cooking temperature and achieve a consistent texture.
• For extra vibrancy, reserve a small amount of beet purée to drizzle on the plate as a final artistic touch.