beetroot risotto with burrata & basil

INGREDIENTS (4 serves)

• 2 medium beets

• 4 cups hot chicken or vegetable stock

• 2 tbsp olive oil

• 1 onion finely chopped

• 2 garlic cloves, crushed

• salt and pepper, to taste

• 1 cup arborio rice

• 1 cup dry white wine

• 2 tbsp butter

• 1/2 cup freshly grated parmesan cheese

• 1 piece of fresh burrata per serving

• big bunch of fresh basil

METHOD

place the beets in a small saucepan and add water to cover by about 2 inches. bring to a simmer, and cook until tender (about 30 to 40 minutes, depending on size). drain and let the beets cool, then peel them and grate them and set aside.

heat a large pan or cast iron pot over medium heat, and add the olive oil. when the oil is hot, add the onion and garlic… cook and stir until the onion and garlic are wilted about 2 minutes (do not brown or crisp them up).

add the rice, and stir to coat in the oil. pour in the wine, and cook, stirring, until it's absorbed, about 1 to 2 minutes. ladle in enough stock just to cover the rice. adjust the heat so the risotto is simmering, and cook, stirring constantly, until all liquid has been absorbed. continue to add hot stock in small batches (just enough to cover the rice completely) and cook until each batch has been absorbed, stirring constantly, until the rice mixture is creamy but still al dente, about 18 minutes total; add the grated beets, a handful of basil, salt and pepper about halfway through the cooking time.

remove from the heat. add in the butter and the parmesan cheese, stir and let sit for about 5 minutes. adding more seasoning if necessary. while the risotto rests, place burrata in a bowl of warm water for 5 minutes. remove and dry with a paper towel before plating up with risotto, fresh basil leaves and nice lil drizzle of olive oil.

ENJOY!

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