Risotto with Beetroot and Taleggio

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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 50 g (approx 2 oz/½ stick) + 100 g (approx. 4

Method

Melt the 50 g butter in a large heavy-based pan and sauté the shallots until glassy. Add the thyme and rice and fry while stirring until the rice looks glassy with a white core. Add the wine and keep on stirring. Fold in the hot stock, spoonful by spoonful, on high heat and continue to stir until a