Beetroot Risotto with Goat Cheese

Steps

• 1
  Bake the beetroots in the oven. To do this, sprinkle a tablespoon of sea salt onto a piece of aluminum foil, add a crushed garlic clove and 1-2 sprigs of thyme. Wrap the beetroots in this way and bake in a 160-degree oven for about 1 hour.
• 2
  Afterwards, peel them while still warm, cut half into wedges, and blend the other half until smooth with the mascarpone.
• 3
  For the risotto, heat the broth and keep it hot.
• 4
  Finely chop the onion and sauté it with the crushed garlic in olive oil.
• 5
  Once it's nicely translucent, add the rice and heat it thoroughly for 4-5 minutes, being careful not to burn the onion.
• 6
  Once done, pour in the white wine and stir.
• 7
  The rice will absorb the wine in 2 minutes, after which you can start adding the hot broth.
• 8
  Always add one ladleful at a time, as much as it absorbs, ensuring that the rice grains are always submerged in the liquid and the risotto is continuously simmering gently. These are two very important steps!
• 9
  When the rice is almost tender, season it with salt, pepper, a few drops of lemon juice, and the mascarpone-beetroot puree. Always leave the final result a little looser, as it will thicken by the time it reaches the guest. Stir in the butter and grated Parmesan only at the very end with a wooden spoon or silicone spatula. The ideal consistency is when it spreads slightly on the plate by itself after being served.
• 10
  Serve with good quality soft goat cheese, the roasted beetroot wedges, and a few beetroot leaves, fresh herbs, perhaps a little grated lemon zest, or preserved lemon for freshness.