Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
To serve
How it's done
Risotto
Heat the butter in a wide pan. Add the onion, sauté for approx. 2 mins. Add the rice and sauté for approx. 5 mins. until translucent, stirring constantly. Add the thyme and cook briefly. Pour in the wine and reduce almost completely. Gradually pour in the stock and beetroot juice, stirring frequently. Ensure that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is just al dente. Add the beetroot for the final 5 mins. Mix in the cheese and butter, season.
To serve
Plate up the risotto, stir the goat's cheese, spread on top of the risotto.
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