Summary

Ingredients

• 200 g risotto rice
• 2 shallot (s)
• 1 glass red wine, drier
• 300 ml vegetable stock
• 1 beetroot, fresh
• 30 g butter
• 1 teaspoon turmeric
• 1 tablespoon pepper, coarsely ground
• 30 g Grana Padano

For the set:

• Creme fraiche Cheese
• leaves Mint

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Instructions

1. Finely dice the shallots and sweat together with the rice in butter. Heat the broth separately. Remove the roots of the fresh beetroot, peel if desired, then grate finely. (Because of the strong coloring power, I like to use an apron and disposable gloves.)
2. Deglaze rice and shallots with red wine, gradually pour in the stock, stir regularly and reduce to a low to medium temperature. After about 5 minutes add the grated beetroot. Season to taste with turmeric and pepper. Grate the cheese and add it shortly before the end and let it melt.
3. The risotto is ready when the consistency is creamy and the rice is soft with a slight bite. Serve garnished with crème fraîche and mint leaves.