Beetroot Risotto with Guanciale

I can provide you with a recipe to prepare a delicious risotto with beetroot and guanciale. If you do not have guanciale, you can use smoked bacon, or for a vegetarian version, omit this element. Here are the ingredients and the procedure:

Ingredients

• 320 grams of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
• 200 grams of cooked beetroot (either pre-cooked or that you will cook yourself)
• 100 grams of guanciale (or bacon if you prefer)
• 1 small shallot
• 1 liter of vegetable broth (you could also use meat broth for a stronger flavor)
• 1/2 glass of dry white wine
• 30 grams of butter
• 40 grams of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil (EVO)

Preparation

1. Start by finely chopping the shallot and cutting the guanciale into cubes or strips.
2. In a large pan, sauté the shallot with a drizzle of EVO oil. Then, add the guanciale and let it brown until it becomes crispy.
3. Meanwhile, blend the cooked beetroot with a little broth until you obtain a smooth mixture.
4. Toast the rice in the pan with the shallot and guanciale until it becomes translucent.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Add the beetroot puree to the rice and mix well.
7. Continue cooking the risotto, adding the hot broth a ladle at a time and stirring frequently. Season with salt and pepper.
8. When the rice is al dente (about 16-18 minutes, depending on the type of rice), turn off the heat and stir in the butter and grated Parmesan cheese.
9. Let the risotto rest for a minute, then serve.

The dish combines the sweetness of the beetroot with the intense and slightly smoky flavor of the guanciale. The color contrast and the blend of flavors make this risotto a truly special dish.

Trivia

Beetroot risotto is a dish with a very impressive presentation thanks to its vibrant color. Beetroot is also known for its beneficial properties, rich in antioxidants and vitamins. Guanciale, a typical ingredient in Italian cuisine, adds an unmistakable note of savoriness.

If you need wine pairing suggestions for this dish, I am at your disposal.