Recipe - Beetroot Risotto With Beetroot Crisps And Herb Salad

450 g Risotto rice
100 g Butter
100 g Pancetta or domestic smoked
bacon in
; large lardons
Mushrooms
1 md Onion; finely chopped
200 g Freshly grated Parmesan
cheese
1 One half l Chicken stock or water;
about
200 g Beetroot; leaves picked and
; reserved, peeled
; and cooked , about
An additional 100 g
beetroot; raw, finely
cut or sliced up ,
; deep fry into
; crisps
A small amount of chervil;
dill and tarragon
; leaves to dress
; into a herb salad

Fry the pancetta/bacon, mushrooms and onion in half the butter until
the onion is soft. Add the rice and fry for another 2 minutes. Slowly
add ladles of boiling stock to the pan and continue for about 20
minutes until the grains are still firm but not chalky.

Steam the beet leaves for five minutes and shred. Blend the cooked
beetroot. Stir in the beetroot puree and top with the rest of the
butter and Parmesan.

Serve as rounds of risotto topped with herb salad dressed with oil and
incorporating the beetroot crisps.

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Converted by MM_Buster v2.0l.