Dear friends of Italiamia, I want to share a risotto recipe that combines Italian tradition with an ingredient that is very popular and of high quality in Denmark: beetroot.

This risotto is truly a sight to behold! The beetroot gives the dish an intense pink colour that will impress your guests – it’s perfect for a romantic dinner or a special occasion. It’s a symphony of flavours, ranging from sweet to salty and umami, thanks to the fantastic combination of fresh, quality ingredients. The secret to this recipe is high-density balsamic vinegar (not a glaze, too sweet), which you can easily find at Italiamia .

As for the balsamic vinegar, it is important to choose a high-quality product that not only provides a pleasant fullness for garnishing and the desired visual expression, but also has well-developed sweet notes that balance the acidity. I have used – and can highly recommend – our " Riserva di Famiglia ". This balsamic vinegar adds a sweet-sour note that perfectly balances the sweetness of the beetroot and highlights all the other flavors. In this version of the risotto, a Parmigiano Reggiano aged for 24 months is ideal, as it provides a flavorful structure and slightly granulated texture that highlights the soft and sweet flavor of the beetroot without overpowering it.

Ingredients (for 4 people):

• 320 g Carnaroli or Arborio rice
• 2 medium-sized cooked beets (preferably steamed or boiled)
• 1 shallot
• 1/2 glass of dry white wine (e.g. Pinot Grigio, Sauvignon Blanc)
• 1 liter of hot vegetable broth
• 40 g grated Parmigiano Reggiano (preferably aged for 24 months)
• 30g butter
• 2 tablespoons extra virgin olive oil
• High-density " Riserva di Famiglia " balsamic vinegar (about 1-2 tablespoons per person)
• 30 g toasted walnuts (optional, for a crunchy touch)
• Salt and pepper to taste

Procedure:

1. Prepare the beets: If you don’t already have cooked beets, you can boil them (preferably steamed to retain more nutrients), then peel and blend them into a smooth puree. I cook them in the vegetable stock I use for the risotto – it not only adds extra flavour to the stock, but also contributes to the final colour of the risotto! If you want a more rustic texture, you can leave some larger pieces in the puree.
2. Risotto base: In a large saucepan, heat the oil and slowly fry the shallot until it becomes translucent (about 3 minutes).
3. Toasting the rice: Add the rice and toast it for a few minutes, stirring constantly, until it turns glossy.
4. Bleeding: Pour in the white wine and let it evaporate, stirring occasionally.
5. Cooking the risotto: Add the hot vegetable stock a ladle at a time, stirring frequently. Once the rice has absorbed the stock, add another ladle. Continue until the rice is al dente (about 15-18 minutes).
6. Add the beetroot puree: Halfway through cooking, add the beetroot puree to the risotto, stirring well to blend the flavors and even out the color. If you want a more intense flavor, you can add more beetroot puree to taste.
7. Finishing: When the rice is done, remove the pan from the heat and add the butter and grated Parmigiano Reggiano. Stir vigorously to obtain a creamy and velvety consistency. Season with salt and pepper.
8. Balsamic vinegar: Add the high-density balsamic vinegar directly to the plate and garnish with a few drops. The balsamic adds a sweet-tart note that both highlights the flavors of the risotto and perfectly balances the sweetness of the beets.
9. Walnuts: To add another flavor contrast, garnish with toasted walnuts. The walnuts enhance the umami notes of the Parmigiano, creating a perfect synergy of textures and flavors.

Wine pairing:

• Since the dish is sweet and rich thanks to the beets and has a sour component from the balsamic vinegar, the wine should have good acidity, but also some softness to balance it all out.
  • Red wine: A Pinot Noir or Valpolicella Classico are excellent choices, as they have soft tannins and fruity notes that go well with the flavors of the beets.
  • White wine: If you prefer a white wine, a Sauvignon Blanc or a lightly oaked Chardonnay would be ideal for maintaining freshness and liveliness.

Buon appetito!