RISOTTO WITH BEETROOT

Preparation Method :

• Melt half the butter in a large pan and fry onion gently until soft but not coloured. Add beetroot and stir.
• When the beetroot is beginning to go soft and flabby, add rice and stir it thoroughly until the rice begins to crackle.
• Pour Vermouth over the rice and allow it evaporate for one minute, stirring the rice all the time.
• Begin to add the stock in the usual way, stir and wait for the rice to absorb the liquid before adding more.
• Half way through the cooking time, season to taste then continue to cook the risotto until it is creamy and the rice is tender but firm to the bite.
• Take the pan off the heat, stir in the herbs,Parmigiano Reggiano and the remaining butter.
• Cover and leave the risotto to rest for 5 minutes, then transfer onto a warmed platter and serve immediately.