Creamy beet risotto with mortadella

Name: creamy beet risotto with mortadella
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 vegetable stock; 1 liter boiling water; 3 shallot; 2 el traditional olive oil; 300 g risotto rice; 400 g grated beetroot scale 400 g; 100 g mortadella meats; 50 g Grana Padano cheese broken; 125 g creme fraiche; 180 g Taggia olive

Creamy risotto with beetroot, olives and with mortadella suprema.

Ingredients

Directions

Dissolve the bouillon tablets in the water.
Meanwhile, cut the shallot. Heat the oil in a frying pan. Fry the shallot for 1 min. Scoop the risotto rice through and cook until the grains are shiny and glassy.
Add half of the stock and let the rice take the stock in stirring for 5 minutes.
Add the rest of the stock and beetroot. Cook the rice gently until tender in 10 minutes. Stir frequently.
Cut the mortadella into strips and grate the cheese. Mix the crème fraîche, olives, mortadella and half of the cheese with the risotto.
Season with pepper. Put the risotto on plates and sprinkle with the rest of the cheese.