Serves a party
4 large pieces of beetroot, cooked
1 cup arrobio (risotto) rice
2 garlic cloves
1 ½ cups vegetable stock
Dill for garnish
1 cup white wine
Line a large pan with olive oil over medium heat. Chop and place an onion and garlic in. Let these brown slowly. Add in rice, and pour white wine in. Take a skillet and move the pieces in the pan, being sure to de-glaze with the wine. Let the mixture bubble and aromas come out, and add in vegetable stock. Cover and let cook until rice is cooked but firm.
Take 2-3 large pieces of the beetroot and place them in a blender with a little vegetable stock. Add puree into the risotto once it’s cooked until the risotto color is a deep pink. Chop up remaining beetroot and mix into risotto for texture. Mix in parmesan and salt to taste. Serve with a dallop of sour cream and garnish with dill.
Beetroot Risotto Medallions
To the cooled risotto mixture (or even any leftovers!), add in 2-3 eggs, stir, and refrigerate for 20-30 minutes. Once cooled, shape them into medallions, as shown in the picture above. In a separate bowl, whisk 1 egg. In a separate plate, place bread crumbs with dried parsley and salt. Take the medallions, place in egg, and top with a layer of bread crumbs.
Drop in a skillet over medium heat with olive oil and fry until crispy. Garnish with sour cream.