Risotto Rubino

Risotto Rubino
Lively red ruby, creamy risotto to get into festive mood to begin to choose and plan what we want to enjoy with our guests at our holiday table.
The risotto is dyed bright red thanks to the beets, which give it color and flavor. Special rice for risotto (Carnaroli), flavored butter, chopped onion, white wine for flavor intensity, and most importantly, homemade vegetable stock! Do not miss it. It's easy to make with whatever vegetables we have in our fridge.

work: 20′ time: 40′ easy:

Risotto Rubino Risotto Rubino

Ingredients (4 servings)

  • 300g (10.6 oz) Carnaroli
  • 70g (2.5 oz) butter
  • 1 onion finely chopped
  • 1 glass dry white wine
  • 800ml-1lt (1 pt 11.1 fl oz - 2 pt 1.8 fl oz) homemade vegetable broth★
  • 3-4 beetroot bulbs, boiled
  • 2-3 tbsp grated parmesan
  • salt & freshly ground pepper
First prepare the vegetable stock*, that you will need for the risotto.
In a large deep nonstick skillet put half the butter to heat and add the chopped onion (not mashed). Mix to polish and fry lightly.
Add the rice to sauté with onion. Stir το be smeared with butter and flavored.
Add the wine and let it boil to evaporate alcohol.
With a deep ladle soup take some hot broth and add to the rice and stir. When absorbed the broth then add the next. Mix everything gently without exaggerating.
When the rice has cooked enough, add the pureed beets and leave the risotto to a boil.
Mix and the magic moment arrived, that the risotto will have wonderful ruby color.
Pour scattered the remaining butter in small pieces and sprinkle with grated cheese. Mix.
Taste and remove from heat. Salt and pepper with caution, since the broth and the Parmesan is salty.
Serve straight as it is hot, sprinkled with extra cheese.
Risotto Rubino Risotto Rubino Risotto Rubino Risotto Rubino

★ Homemade Vegetable Broth

  • 1 potato
  • 1 onion
  • 1 tomato
  • 1 carrot
  • 1 leek
  • a few beet leaves
  • 2 tbsp oil
  • salt & pepper
In a saucepan you add water to boil and pour in peeled, washed and cut into bite-size vegetables to boil well. Add more water if needed in order to have 1 liter at the end or even more if we want to save for 2-3 days in the refrigerator.

Author Zambia G. Sifaki