Beetroot spelt risotto
Ingredients
- 200g white wine vinegar
- 1 tsp white caster sugar
- ½ tsp salt
- 100g peeled and cubed raw beetroot
- Groundnut or grapeseed oil
- 200g pearled spelt
- 100g dry madeira
- 600g white chicken stock (p.38), or vegetable stock (p.44), warmed
- To finish and serve
- 30g parmesan cheese, grated
- 50g acidulated butter (p.260)
- Salt
- 1 tbsp crème fraîche
- Horseradish cream (p.264)
- 1 fennel bulb, finely shaved with a mandolin
- Mustard vinaigrette (p.119)
Instructions
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