Serve with a topping of steamed beetroot cut into cubes or with yoghurt cream.
Ingredients x 4
320 gr of brown rice (carnaroli or arborio)
80 gr of butter
1 medium-sized shallot
½ glass of dry white wine
200 cc of centrifuged or beetroot extract (juice)
100 gr of parmesan
1 ½ litre of vegetable broth (water, celery, carrot, bay leaf)
Prepare the vegetable broth by boiling the water for about twenty minutes with celery, carrot, bay leaf and salt. Melt half the butter and add the finely chopped shallot to flavour. Add the rice and let it toast and high heat. When it looks nice and shiny, add the white wine and let the alcohol evaporate and add three ladles of boiling broth. Continue to cook over medium heat adding a ladle or two of broth each time the rice dries. Halfway through cooking add the beetroot juice (obtained from centrifugation or root extract). When the risotto appears “al dente”, turn off the heat, add the butter, grated parmesan and half a ladle of broth; mix, cover and leave to "whisk" for a few minutes.