Creamy beet risotto with Italian mortadella

Name: creamy beet risotto with Italian mortadella
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 750 ml water; 1,5 vegetable stock; 2 shallot; 2 el traditional olive oil; 150 g risotto rice; 400 g grated beets Scale; 100 g mortadella meats; 90 g sun ripened Taggia olives; 60 g creme fraiche; 60 g Regato 40 cheese; 1 sachet Regato 40 cheese

Risotto with beetroot, creamy crème fraîche, mortadella and sun-ripened taggia olives.

Ingredients

Directions

Bring the water to the boil with the bouillon tablets and let the tablets roast. Meanwhile, peel the shallots and finely chop.
Heat the oil in the frying pan and fry the shallot for 1 min. Add the risotto rice and fry the grains in glass for 5 minutes. Stir frequently.
Add 2/3 of the stock and leave the rice in 5 minutes.
Add half of the remaining broth and the beetroot. Let the rice cook for 10-15 minutes. Stir frequently.
Add more stock if the risotto becomes too dry.
Meanwhile cut the mortadella into strips. Stir in the risotto together with the olives, crème fraîche and cheese.
Season with (freshly ground) pepper and possibly salt. Spread over deep plates and sprinkle with the rest of the cheese.