Ingredients
Serves: 4 people
Preparation time: 60 min
- 1 pkt dried porchini mushrooms
- 1 punnet mixed mushrooms
- 5 tbsp olive oil
- 1 white onion, large
- 1 stick salted butter
- 1 cup white wine
- 50m fresh cream
- 1 pkt beetroot juliennes
- 2 cups vegetable stock
- 1 bunch celery
- 500g arborio rice
- 1 block parmesan cheese
- 1 cup all-purpose flour
- 1 pkt micro herbs
- pinch salt and pepper
Preparation method
- Finely dice onions and celery.
- Add onions, celery and garlic to pan with olive oil.
- Add rice, stir slowly.
- Add porcini and mixed mushrooms to the pan.
- Slowly pour in white wine and vegetable stock, continue stirring.
- Add cream and a knob of butter.
- Once desired consistency is reached, add parmesan.
- Heat oil.
- Dust beetroot in flour.
- Fry the beetroot, then place on kitchen roll to drain.
- Serve risotto in bowls, topping with crispy beetroot and micro herbs.