Beetroot Risotto


  • 1 white beetroot
  • 1 yellow beetroot
  • 1 Chioggia beetroot
  • 1 French shallot, peeled, finely chopped
  • 1 tablespoon olive oil
  • 200 g (7 oz/scant cup) arborio rice
  • 200 ml (7 fl oz) dry white wine
  • 5 red beetroot, juiced
  • chicken stock (optional)
  • 50 g ( oz) butter, cubed, cold
  • 200 ml (7 fl oz) milk
  • 20 g (¾ oz) horseradish
  • 4–8 slices excellent quality jambon
  • butter, to serve
  • lime juice, to serve
  • Espelette pepper


Cook the white, yellow and Chioggia beetroot in lightly salted water. Once cooked, allow to cool then peel. Cut thin slices of the white beetroot, yellow beetroot and Chioggia, then use a small 5–8 cm (2–3¼ inch) cookie cutter to cut rounds out of the beetroot slices.

Put the shallot and olive oil in a large, heavy-based saucepan over medium heat and sweat, then add the rice, turning to coat with oil until it appears slightly translucent. Deglaze the pan with the wine and cook, progressively adding beetroot juice until the rice is al dente. If there is not enough beetroot juice, chicken stock can be used to supplement it. Bind the risotto with the cold butter. Season generously with salt and pepper.

While the rice is cooking, put the milk and horseradish in a saucepan and bring to the boil. Pass the liquid through a fine sieve and allow to cool.

To plate, put the risotto into shallow dishes. Arrange the beetroot on top, alternating the colours, and finish with slices of jambon. Emulsify the horseradish milk and make a foam using a stick blender. Place dollops of foam on the plate. Add butter and lime juice to taste, season with salt and Espelette pepper.