Risotto with red wine and whipped cream

Name: risotto with red wine and whipped cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Red onion; 2 toe garlic; 80 g pancetta Italian bacon; 40 g unsalted butter or margarine; 200 g grated beetroot; 4 el balsamic vinegar; 200 g risotto rice; 120 ml España Tempranillo Spanish red wine, bottle 250 ml; 800 ml hot chicken broth; 80 g Parmigiano Reggiano; 100 ml fresh cream

Creamy red risotto with red wine, beetroot and onion.

Ingredients

Directions

Cut the onions into half rings, the garlic fine and the bacon into pieces.
Heat half of the butter in a pan and fry the bacon for 3 min. Add the garlic, onion, beet and vinegar and cook for 8 min. On medium heat.
Add the rice and cook for 3 minutes until the grains are glassy. Extinguish with the wine and stir until almost completely absorbed.
Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente. This takes about 20 min.
Grate the Parmesan cheese.
Remove the pan from the heat and stir in the rest of the butter and half of the cheese. Put the lid on the pan and let stand for 3 minutes.
Meanwhile, whisk the whipped cream with a mixer or whisk.
Spoon the risotto one more time and spread over the plates. Spoon a spoonful of whipped cream and sprinkle with the rest of the Parmesan cheese.
Bon appétit! .