Creamy beet roasted rice with golden onion and light horseradish cream with dill

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cooked beet with 1 tablespoon of olive oil, a pinch of salt, and some black pepper. Spread on a tray and roast for 15 minutes to concentrate its flavor.

2. 2

   Meanwhile, place the vegetable stock in a saucepan and keep it hot over low heat without boiling.

3. 3

   In a wide pot, heat the remaining tablespoon of olive oil over medium heat. Add the yellow onion with a pinch of salt and cook for 8 minutes, stirring, until soft and golden. Add the garlic and cook 1 minute more.

4. 4

   Add the arborio rice to the pot and toast it for 2 minutes, stirring so every grain is well coated.

5. 5

   Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol has mostly evaporated.

6. 6

   Begin adding the hot vegetable stock, one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes.

7. 7

   When about 5 minutes of cooking remain, add the roasted beet and stir gently so part of it melts into the rice while part keeps its shape.

8. 8

   In a small bowl, mix the light cream with the prepared horseradish, chopped fresh dill, and lemon zest.

9. 9

   When the rice is al dente and creamy, remove the pot from the heat. Add the cold butter and grated Parmesan cheese. Stir vigorously until creamy and glossy.

10. 10

    Adjust with salt and black pepper. Serve the creamy rice immediately and finish each plate with spoonfuls of the light horseradish cream and a little more fresh dill on top.