Red Beet Risotto
Ingredients
- 1.5 cup Carnaroli rice
- 4 cup chicken stock
- 8 3/4 oz red cooked beets, peeled and diced
- 1 large shallot (150 g)
- 1 x extra shallot
- Zest of 1 organic orange
- 1 x hazelnut powder
- 1.5 oz parmesan grated and shaved
- 9 tbsp dry white wine
- 1 tbsp tarragon, chopped
- 1 tbsp basil, chopped
- 2 tbsp olive oil
- 3 tbsp butter
- About 3 Tbsp pine nuts, dry-roasted
- Salt and pepper
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