- Onion - 1 Piece
- Vegetable broth - 1 Liter
- Butter - 20 Grams
- Wine red dry - 250 milliliters
- Parmesan - 100 Grams
- Garlic - 3 pieces
- Vegetable oil - 20 milliliters
- Rice - 400 Grams
- Beetroot - 250 Grams
- Gorgonzola cheese - 100 Grams
First of all, we shall finely chop the onion and garlic, and let the broth be heated. In a frying pan pour a small amount of vegetable oil, melt it creamy. Fry in this mixture onions and garlic until the transparency. Then add the rice into the frying pan. Cooking, stirring constantly, until the transparency of the rice grains. We pour the wine into the frying pan and mix it. We evaporate the wine almost completely. When the wine is evaporated almost completely - we begin to introduce in small portions rice into the broth according to the principle: we pour the broth - we wait until it evaporates - we pour a new portion. The rice should be soaked with broth, and not boiled in it, so add small portions of broth one by one. Meanwhile, the cooked beets are blended with a blender. Add the puree to the risotto, mix it. Add a little grated Parmesan, mix, remove from heat and let it brew under the lid for about 5 minutes. Before serving, sprinkle with parmesan and gorgonzola. Bon Appetit!
Servings: 6