Beetroot risotto with dehydrated orange
Ingredients for 4 people400 g Zaccaria rice 400 ml cold pressed beetroot juice 40 ml Madeira wine Dehydrated orange parts Crumbled Pistachio Vegetable broth
Beetroot juice: if you have a juice extractor use home-made cold pressed beetroot juice, if you don’t have an extractor use regular beetroot juice. Simmer beetroot juice in a pan until its volume is reduced by half.
Beetroot risotto: roast the risotto rice in a pot without adding oil or butter for 4 minutes (on a very low fire). Pour the Madeira wine into the pot and simmer until evaporated.
Then pour some of the vegetable broth over the rice as well and keep stirring during the cooking process. Every time the broth has evaporated pour some new broth over the risotto and keep stirring. Half way through the cooking time of your risotto pour the beetroot juice into the pot and keep on stirring while continuing to add more broth when needed.
When the risotto rice is cooked, remove the pot from the stove, add 2 tablespoons of olive oil, stir and let it rest for 2 minutes.
Before serving add crumbled pistachio and dehydrated orange.