Beetroot risotto with demi-glace sauce
66 60 минут 2 порции
The traditional Italian dish risotto with an unusual -- even extraordinary taste! But, at the same time, quite familiar products. Help yourself and discover new tastes! For the recipe thank Italian chef Giuseppe Zanotti.
Ingredients for Beetroot risotto with demi-glace sauce
- Figure - 300 g
- Broth - 900 ml
- Dry white wine - 120 ml
- Bow white - 2 PCs
- Beets - 5 tbsp
- Mozzarella - 50 g
- Carrots - 1 piece
- Celery root - 40 g
- Chicken wings - 4 PCs
- Olive oil
- Pepper white
Step by step instruction of cooking Beetroot risotto with demi-glace sauce
For perfect risotto rice Arborio from Mistral, it absorbs all the flavors and easily fall apart.
Chicken wings season with a little salt and pepper, add a little olive oil.
Beets pre-bake in the oven wrapped in 2 layers of foil (about 40 minutes at 180 degrees). Ready beet peel and grate on a fine grater.
Carrots and 1 onion cut in large chunks, celery diced 1 cm is for the sauce.
The second onion finely chop.
The wine is poured but not drunk... yet ) Later, you can toast Your culinary talent )))
The preparations are complete, begin to create!
It is important that the broth in the risotto added a hot. The pot with the broth (water) close hold on small fire.
In a pan with olive oil (1-2 tbsp) and fry the onion. The pan is better to take more, because the rice will increase in volume, we will need to constantly interfere.
Onion fry until transparent, add the rice. Mix well so that each grain was enveloped in oil.
Add the wine, stir, wait until the wine is absorbed.
Add 2 - 3 tbsp of beetroot and stir.
Pour a ladle of broth, mix well.
The next portion of broth is added only when the previous is absorbed, stirring all the time.
Towards the end of cooking add salt, if needed.
Return the vegetables to the pan, pour half a Cup or slightly more water.
Add the thyme and oregano. Cook until the water has evaporated by half. Sauce drain, add salt, pepper (if needed).
To decorate quickly sauté beets with salt, sugar and balsamic vinegar. A little bit of everything, focusing on your taste.
Mozzarella (you can substitute another soft cheese) cut into cubes and melt on the stove.
On the plate to spread the risotto, top with sauce.
On top decorate with tar-TAROM from beets and melted cheese.