Ingredients for 4:
4 small beets
350 gr of risotto rice (Carnaroli, Roma or Vialone Nano)
1 glass of white wine
Salt, extra virgin olive oil and black pepper
For the broth
2 coasts of celery with leaves (only leaves, if fresh, can be good)
2 cloves of garlic
1 bay leaf
Goat blu cheese
In a high-edged pot put all the vegetables and spices for the stock, add salt and bring to a boil.
Wash and peel the beets (using gloves if you do not want to dye your hands!).
Chop the onion and grate the beets. Put half chopped onion and all the beetroot in a high-frying non-stick pan with 2 tablespoons of olive oil and salt, brown for about 20, stirring often so that the vegetables are cooked with their water of vegetation.
Remove them from the heat and move them to a plate.
In the same non-stick pan, put two tablespoons of oil, the remaining minced onion and the rice. Sauté for a couple of minutes over high heat, add the wine and let it evaporate.
Add the already cooked beets, mix well and continue cooking adding the broth a little at a time.
When the rice is about 2 minutes to be cooked (and it is still soft), remove from heat, add a knob of butter and mix well. Cover with a lid for 2 minutes.
Serve hot, with blu goat cheese flakes on top, chopped fresh parsley and black pepper.
As an alternative, the rice can be stirred with a little olive oil and a yeast.
You can use the broth vegetable to decorate the risotto (see photo)