Red Beet Risotto

Directions

1. 1
   Cook the beets, peel and dice them.
2. 2
   Chop the first shallot.
3. 3
   Heat 1 Tbsp olive oil with 1 Tbsp butter in a sauté pan. Add the shallot and cook for a few min before adding the diced beets. Cook for 5 mns or so on medium to low heat, add the orange zest and season with salt and pepper. Remove from the heat and reduce into a purée, using a food processor if you have one. Keep on the side.
4. 4
   Heat the chicken stock and keep warm.
5. 5
   Chop the tarragon and basil.
6. 6
   Grate 2/3 of the parmesan. Shave the rest and keep on the side.
7. 7
   Heat 1 Tbsp olive oil with 1 Tbsp butter in a pot and add the second chopped shallot. Cook for 2 to 3 min before adding the rice to coat for 1 min.
8. 8
   Then add the white wine and cook until it is absorbed.
9. 9
   Add 1 ladleful of warm broth and wait until it is absorbed to add another one. Repeat until you have 1 ladleful left.
10. 10
    Add the beet purée with the hazelnut flour, and mix gently. Check your rice and add more broth accordingly.
11. 11
    Stop the heat, add the grated parmesan, the herbs and the rest of the butter. Cover and let rest for 2 min.
12. 12
    Serve with shaved parmesan, fresh basil leaves and dry-roasted pine nuts.