Tilda beetroot risotto

Method Print recipe

Risotto

1. Sweat off the onion and pancetta in olive oil for 2 minutes, then add the Tilda Arborio Rice & continue to cook for a further 2 minutes.
2. Add the beetroot juice and chicken stock, bring to a boil, then turn down heat, cover and cook for exactly 12 minutes.
3. Take off the heat, beat in the parmesan cheese, the Taleggio cheese and butter, then season.

Pickled beets

1. Bring the liquids, sugar and herbs to a simmer, then add the beetroot and cook for 4 minutes.
2. Remove from the heat and allow to cool in liquor.

Rocket & walnut pesto

1. Place all ingredients into a blender and roughly blitz.

To garnish

1. Garnish with micro nettles, rocket, celery, pickled walnuts and Taleggio cheese.

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