Beetroot and red wine risotto
Serves four
40 g cold-smoked ham
1 red onion
2 cloves of garlic
2 beetroots
2 tbsp white balsamic vinegar
3 dl risotto rice
7 dl bouillon
1 glass of red wine
8 thin slices of cold-smoked ham
flake salt and freshly ground black pepper
dab of butter
Parmesan flakes
chopped parsley
Cut the cold-smoked ham into small pieces and chop the onions. Peel and grate the beetroots. Bring the bouillon to a boil. Brown the onions and grated beetroot with chopped bacon. Add vinegar to preserve the colour. Add rice. Mix and brown the rice for a moment as well. Keep adding boiling bouillon, one ladleful at a time, pouring in the new ladleful as soon as the previous one has been absorbed into the rice. Remember to stir the mixture continuously and cook at a low temperature. When the rice is suitably al dente, add the wine. Garnish the risotto with a big dab of butter, spices, chopped parsley and Parmesan cheese. Fry the ham quickly in a dry, hot pan, drain the excess fat onto kitchen paper and arrange the crispy pieces of meat on top of the risotto. Sprinkle parsley on top of the dish and serve with Parmesan flakes as accompaniments. Serve as the main dish or with grilled fish or meat.
Average energy content / 100 g: 121.3 kcal / 509.5 kJ, egg free