Pink Borscht Risotto

Method

1. Pour the stock into a small pan and heat on high heat for 4 min until steaming, then turn down to low heat and keep it hot; cold stock stops the rice cooking evenly. Meanwhile, peel and finely grate the beetroot (wear gloves), finely chop the onion and garlic and shred the cabbage into 3 mm strips.

   Add in this stepChicken stock, hot 650 ml

   high heat→low heat

2. Put the bacon, cut into 1 cm pieces, into a wide 24 cm pan with no oil and cook on medium heat for 5 min until crisp. Lift onto kitchen paper and leave the fat in the pan.

   Add in this stepBacon 40 g

   medium heat

3. Melt half the butter in the same pan and cook the onion, garlic and cabbage on medium heat for 4 min, until the onion is translucent and the cabbage has wilted. Don't let them brown, so the risotto keeps a clean colour.

   Add in this stepButter 10 gOnion 70 gGarlic cloves 1White cabbage 50 g

   medium heat

4. Add the rice, unwashed, and toast on medium heat for 2 min, until the edges of the grains turn translucent. Add the grated beetroot and tomato paste and stir for 2 min more, until every grain is pink.

   Add in this stepRisotto rice (arborio or carnaroli) 140 gRaw beetroot 180 gTomato paste 1½ tsp

   medium heat

5. Add the hot stock a ladle at a time, waiting until it's almost absorbed before adding the next, and stir often on medium heat for 18 min. Add half the salt with the first ladle. It's ready when the grains have just a tiny firm core and the risotto flows slowly in a wave when you tilt the pan. Leftover stock is fine; if you run out, use hot water.

   Add in this stepSalt to taste

   medium heat

6. Take the pan off the heat (heat off) and beat in the rest of the butter, the Parmigiano, lemon juice, remaining salt and pepper until glossy. Cover and leave for 2 min.

   Add in this stepButter 10 gParmigiano Reggiano, grated 20 gLemon juice 1½ tspSalt to tasteBlack pepper to taste

   heat off

7. Spread onto plates, add a spoonful of sour cream and swirl it with the back of the spoon. Scatter with chopped dill and crumbled bacon and serve at once.

   Add in this stepSour cream 2 tbspFresh dill 5 g