Beetroot risotto with burrata

Ingredients for 4 servings:

• 250 g risotto rice
• 500 ml beetroot juice
• 250 ml broth
• 250 ml white wine
• 1 shallot(s)
• 20 ml olive oil
• 60 g Parmesan, grated
• 250 g beetroot, cooked
• vegetable oil
• 2 balls of burrata
• olive oil
• Pepper, coarsely ground
• Chervil leaves
• Dill tips

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Michelin-starred cuisine can also be achieved in a flash: Christian Binder from Steinheuer Heppingen conjures up a beetroot risotto in just 15 minutes. It’s made especially creamy by the burrata, which is placed on top at the end.

Finely dice the shallot and sauté in olive oil. Add the rice and deglaze with white wine. Add the beetroot juice and stock and simmer for 14 minutes. Peel the cooked beetroot and finely dice it. After 14 minutes, add it to the risotto and season with Parmesan cheese, salt, and pepper. To serve, place 1/2 of the burrata on each serving and garnish with coarsely ground pepper, fresh dill, and chervil. Tip: If using raw beets, season them with salt and oil, double-wrap them in aluminum foil, and cook in a hot oven at 170°C (top/bottom heat) for approximately 60-70 minutes.