BARAK AHARONI’S Quick beetroot risotto
Serves 4
INGREDIENTS
450g arborio rice
1.1 litre beetroot juice 200g salted butter 150g Parmesan Reggiano 30g dried barberries 15g olive oil
Pinch of salt
Sage Oil Garnish
10-12 large sage leaves Sunflower oil
METHOD
For the sage oil garnish:
heat the sunflower oil over a medium-high heat,
Throw the leaves in for 4 -5 seconds, dry them with paper kitchen towel, grind them with a pestle and mortar or finely chop.
Use a little of the oil in the pan to add to the sage leaves to form a paste.
In sauté pan, over a low heat, heat the olive oil and add the rice.
Coat the risotto rice with oil, add a pinch of salt.
Very slowly add the beetroot juice until the risotto is covered. Keep stirring with wooden spoon continuously.
When there is still a little bit of liquid left, add a little more beetroot juice, repeat until the rice is cooked just past
For the risotto:
the al dente stage, adding the barberries on the last round of this process.
Remove from heat and add the salt, butter and parmesan.
Stir until all ingredients are absorbed and the risotto is silky smooth
Taste and add salt if required. Serve topped with shaved parmesan and sage oil.
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