Risotto with beetroot and straciatella cheese

The slow-roasted beetroots add a rich, captivating colour to this vegetarian risotto, which is topped with a generous sprinkle of soft stracciatella cheese.

• serves

  4

• prep

  15 minutes

• cook

  1:30 hour

• difficulty

  Mid

Ingredients

• 3 beetroots
• 2 litres vegetable or chicken stock
• sea salt and freshly ground black pepper, to taste
• 60 ml (¼ cup) extra-virgin olive oil
• 50 g butter
• 1 red onion, finely chopped
• 350 g arborio or Carnaroli rice
• 200 ml dry white wine
• 50 g (½ cup) freshly grated parmesan cheese
• 150 g stracciatella cheese

Instructions

1. Preheat the oven to 180°C. Wrap each beetroot in foil, place on a tray and roast for about 1 hour or until a skewer inserts easily. Remove from the oven and stand until cool enough to handle.

2. Meanwhile, place the stock in a saucepan and bring to a very gentle simmer. Peel the beetroot and place in a food processor with a little hot stock. Blitz until a smooth puree forms. Season with a little salt and pepper and set aside.

3. Heat 1 tablespoon of olive oil and half the butter in a large heavy-based frying pan over low-medium heat. Add the onion and cook just until tender and translucent, but not caramelized. Add the rice and stir until each grain is well coated with the oil and butter. Add the wine and simmer, stirring occasionally for 1-2 minutes or until the alcohol has evaporated. Reduce the heat to low and start gently and occasionally stirring in the stock, a couple of ladlefuls at a time, waiting for each addition to be absorbed before adding the next. Keep adding the stock until the rice is al dente- this will take around 16-17 minutes.

4. Remove the risotto from the heat and stir in the beetroot puree, a generous handful of grated parmesan and the remaining butter. Stir vigorously to release the starch and create the all’onda texture which means it should be like a smooth wave. Top with a few tablespoons of soft stracciatella cheese. Cover with a lid and let it rest for a few minutes to create the perfect creaminess. Serve hot, in a shallow bowl scattered with the remaining parmesan.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.