What’s the secret to a risotto that feels like a celebration? It starts with beetroot and ends with pure magic. Sauté shallots, leeks, and celery in olive oil, then embrace the risotto ritual—stirring rice, ladle by ladle, with hot water until it’s perfectly creamy.
The game-changer? A silky beetroot cream that transforms this dish into edible art. Finish with butter, Parmesan, pomegranate seeds, burrata, and a touch of lemon zest for that extra zing.
1 two three 4 let’s make beetro Roto because dinner should be as Rebrand as it is delicious start with olive oil in a pan and sauté shallot sliced leak and diet celery with a pinch of salt cook until everything is soft and fragrant next add your rice and toast it lightly now comes the resort to Ritual add hot water one L at a time and steer no walking away loud after about 5 minutes it’s time to put in your secret weapon silky beetroot cream made by roasting dice beetro then blending it with olive oil and water keep steering as the Roto transforms into the most beautiful pink dish you have ever seen finish with butter and Parmesan then go all with toppings perran seeds for sweetness and creamy buretta for poor IND dinner upgraded enjoy