Chef’s Table: Chef Ritu Dalmia of Diva

Ingredients:

2 lt vegetable stock
50 ml pure Olive Oil  
50 g Butter  
1 medium - sized onion, finely chopped.  
300 g Arborio rice  
100 ml good white wine  
300 g Beetroot, peeled and cubed  
100 g Parmesan cheese, grated  
Salt and Pepper to season.  
The garnish: a handful of rocket leaves.

Method:

- Simmer the vegetable stock in a saucepan over medium heat. 

- Heat the oil and butter in a heavy-bottomed pan over medium heat. Sauté the onions till they turn opaque, and then add the Arborio Rice. Stir well until the rice is coated with oil and is shiny. 

- Add the wine and cook over high heat till the liquid has been absorbed. 

- Reduce the heat to low and add the cubed beetroot and a ladle of simmering vegetable stock. Continue adding the simmering stock to the rice, a ladle at a time, adding the next ladleful once the previous ladleful has been absorbed. Stir continuously. 

- Continue adding the stock and stirring for about 20 minutes, till the rice is cooked but retains a ‘bite’. The consistency of the risotto should be soupy and not too stodgy. 

- Add Parmesan cheese, and season with salt and pepper, finish with soft butter. 

- Mix well and serve with a handful of rocket leaves as garnish.