Recipe: For 4 persons Ingredients: 400 gr small to medium sized beets, cooked for 35 -40 minutes or more depending on their size, in boiling water, well drained, peeled with gloves on, diced into chunks. 2 fat cloves of garlic, peeled & finely diced 3 tablespoons of a fruity EVOO 1 large onion, peeled & finely diced 1 liter chicken or vegetable stock/ I used chicken stock, kept warm 300 gr risotto rice / I used Arborio rice 100 ml white wine / I used Wine Chateau Genoels - Elderen, Chardonnay white 2006 50 gr freshly grated Parmesan cheese 170 gr fresh sheep's ricotta Method: 1. Take a large cooking pot, add 3 tablespoons of the fruity EVOO. Heat up on medium heat. 2. Add the chopped onion & garlic cloves. Fry for about 4 to 5 minutes. Then, add the rice & stir around the pot for about 2 to 3 minutes. Add the cut up cooked & peeled beet chunks. Stir continuly. Add the wine. Stir non stop. When the rice has absorbed the wine, gradually add the chicken or vegetable stock, bit by bit, until every time the rice has absorbed the stock. This will take about 20 to 25 minutes. When the rice is ready, taste if the rice is oke. 3. Now, off the fire, add the ricotta & the Parmesan. Stir well. Taste. It has to taste fab! 4. Serve at once & enjoy this lovely meal with your other loved one, with a good glass of the same wine at the table! |