Red Beetroot risotto with Parmigiano Reggiano and Aceto Balsamico Tradizionale di Modena, step by step

Red Beetroot risotto with Parmigiano Reggiano and Aceto Balsamico Tradizionale di Modena, step by step

This is a super risotto, I am so proud of it!! I made the recipe many years ago for a magazine but I used shaved Parmigiano, but I think that cut into chunks is better. Start like for all good risottos, with plenty of butter and a chopped onion (I used a red one to keep the colour scheme!).

When the onion sizzle add the rice (I used arborio) and stir well: for a good risotto the fat at the beginning is important so make sure that the rice absorbs well the butter. Make really hot to the touch.

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