Beetroot spelt risotto

Heston Blumenthal At Home, p. 223

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)
Rice dishRisotto

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