INGREDIENTS
- – Arroz carnaroli 160 to 200 g.
- – Roasted beets 2 items ladies.
- – Butter 50 g.
- – Celery in brunoise.
- – Garlic 2 cloves.
- – White wine 1/2 bottle.
- – Perejil c/n.
- – Grated cheese.
- – Onion 100 g.
- – Provoletta.
Take pleasure in an beautiful BEET RISOTTO with provoleta! Following the step-by-step beneath .
PROCEDURE:
1. In a frying pan or saucepan with a low backside, place a bit olive oil with butter, sweat the onion, add chopped garlic, celery and rice. Prepare dinner the rice till clear (nacre).
2. Course of the beet.
3. Add 2 or 3 ladles of boiling broth, stir a bit to launch the starch. Add the processed beets. Decrease the rice that’s caught to the facet of the pan above the broth (this manner we’ll keep away from uneven cooking of the rice).
4. Prepare dinner, stirring often, till the rice absorbs virtually all of the liquid. Simply then add 2 extra ladles of broth. Add salt and pepper solely within the second half of cooking, that’s, after 10 minutes of cooking.
5. Repeat the operation till the rice is al dente. Relying on the rice this will take 18 to 22 minutes.
6. At that second, take away from the warmth, add loads of chopped parsley, the chilly butter lower into cubes and the grated cheese. Butter or emulsify with wave actions.
7. Serve very creamy, and eat!! .
