Beetroot and Sardine Risotto
Beetroot and Sardine Risotto is a distinctive and flavorful dish that combines the creamy, comforting texture of risotto with the earthy sweetness of beetroot and the savory depth of sardines. The risotto is made with Arborio rice, which is slowly cooked in a rich broth, allowing the rice to absorb the flavors and become creamy. Roasted or sautéed beetroot is incorporated, adding a vibrant color and a sweet, earthy flavor. Sardines, often grilled or pan-fried, are added to provide a salty, umami contrast. The dish is typically finished with a sprinkle of fresh herbs or cheese, creating a unique and satisfying blend of tastes and textures.
Ingredients
- 2 vacuum-cooked beetroots
- 1 onion
- 1 organic lemon
- 8 nasturtium flowers
- 2 tbsp fresh cream
- 1.4 oz Parmesan cheese
- 6.3 cups chicken broth
- 10.6 oz risotto rice
- 1 can of sardines in oil
- 2 tbsp olive oil
Instructions
- Prepare the beetroot cream. Open the container of beetroots, taking care to collect the juice. Drain and bone the sardines. Blend the cooked beetroots with the sardines and cream. Set aside.
- Peel and finely chop the onion. Sweat it in the olive oil. Add the rice and cook until translucent. Deglaze with the beetroot juice and let it absorb.
- Gradually add the chicken broth, stirring constantly, and cook for 20 minutes. At the end of cooking, add the beetroot cream to bind everything together.
- Plate the risotto with cleaned nasturtium flowers and leaves, Parmesan shavings, and lemon zest.
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