Beetroot risotto

I had this in a gastropub a couple of weeks ago. It was okay but not great. There was too much beetroot and the beetroot chunks were far too big. It also lacked the characterstic creaminess of a classic risotto. Still, I liked the idea and set upon creating my own version.

(Serves 2)

200 g arborio rice
100 g pancetta
1 banana shallot
1 garlic clove
1/2 celery stick
1 raw beetroot
150 ml dry white wine
1 l vegetable stock
extra virgin olive oil
freshly ground black pepper
sea salt
40 g parmesan, plus some extra for serving
10 g butter

1. Make the stock and keep hot on a low heat. (My stock was homemade and had a hint of fresh chili in it, which gave the risotto a lovely heat.) Grate the parmesan. Peel and coarsely great the beetroot. Slice the pancetta.

2. Heat a frying pan and sauté the pancetta until golden, add the grated beetroot and sauté until it is al dente. Season with a little salt and pepper, then set aside.

3. Finley chop the onion, garlic and sellerie. Sauté in olive oil for approx. 5 minutes.

4. Add the rice and sauté for 2-3 minutes  while stirring continuously until the rice becomes slightly transparent. Now, add the wine. Stir over a medium heat until the wine has been absorbed, season with salt, then add the first ladle of stock. Keep stirring until the liquid has been absorbed. Keep repeating this until the rice is al dente. This takes 15-20 minutes.

5. Remove the risotto from the heat, season with pepper and salt and check the seasoning. Add the parmesan and butter. Cover and leave to rest for about 2 minutes. Mix in the beetroot and pancetta. Check the seasoning and serve immediately.