Time for Risotto
Invariably, you will fall hard for Risotto if you love rice. Risotto is one of my most favourite recipes ever. For a long period of time, I was cooking it 2-3 times per week and I discovered a quite few vegetable combinations that works well with the original risotto recipe.
For years, I used to have the impression that risotto is just water and plain rice. Outrageous indeed! When I began learning cooking risotto, I was surprised to to see how easy it is once you master it’s art. it took me a quite some time, a few burnt materials and too much frustration. I have to confess that I have an issue to control my patience and this recipe, strictly, is not suitable for people who can not handle their patience. 🙂
I tell you, during my first risotto experiments, I had devastating trends towards me and the dish in front of me!. Classic question: Why doesn’t coagulates!!!??
Prior to adding the broth, mix until it begins to click and its just slightly warm so you can touch it with your hands.
As you can see on the photo below, rice starts to change form and gets a nice thick texture.
Here you can see after 15minute that starts to coagulates.
For the beetroot sauce do not make it too thick, otherwise will not be easily absorbed during the risotto process.
Put a little risotto on your plate, tap it a little bit and you will notice that the risotto starts evenly spreads around the plate. This is an indication that your risotto is well made.
The dill matches perfectly with this recipe so do not skip it.
If you want a little more special flavor, you can also add nutritional yeast. I personally love it! Bon appetit. 🙂
You can find 10 secrets for the perfect risotto Here
- 1 cup rice for risotto (200-250gram)
- 4 cups vegetable broth
- 3 cups water
- 1/2 cup onions, minced
- 3 cloves garlic, minced
- A mixture of salt, black pepper, chilli, coriander and oregano
- 2 tablespoons olive oil or coconut oil
- 1/2 cup mixture of vinegar and vegetable broth or white wine
- 1/2 cup cooked beetroots
- Liquid of 1 cup of cooked beetroots
- A little chopped dill.
- Boil the beetroots in enough water and when its ready, strain and keep 1 cup of the liquid. Cut the beets into small pieces (keep some for decoration) and place them together with the liquid in blender until creamy. Keep aside.
- Heat the broth and mix with water. Put on low heat and keep it beside the risotto pan, so it keeps hot.
- Add oil in a large, heavy-bottomed pan over medium-low heat.
- Add the onions and the mixture of spices and allow to soften, but be careful not to burn. Then add the garlic, stir very little and add the rice. Mix until you see the rice clicking, become translucent , 3-4 minutes. Add the vinegar and broth mixture and stir until it evaporates. Increase the temperature and add the broth with a big spoon and then stir up the liquid until it evaporates completely. Once evaporated, add another spoonful and repeat the process until you see the rice with creamy texture. (Test after 15 minutes for doneness). Then add a spoonful of beetroot cream (firstly make it warm) and stir until it evaporates (as you did with the broth). You will get a pink - red colour. Remove from heat, add the dill and mix.
- Add a little more chopped dill, the pieces of beetroot and ground black pepper. Serve immediately.
- 1. For the broth, use a combination of half water and half of the broth in order the flavour not to be too strong
- 2. It is better to have more stock than to run out during the cooking process.
- 3. Serve it immediately, if you let it cool, will be too thick. If this happens put the risotto back to the pan, add some broth and mix until it absorbed.