Lots of sensational beetroot around at the moment. Four of them ended up in this risotto. The first beetroot risotto I tasted was in LA in the 90s. Henry Winkler was at the next table. I was surprised to see that his leather biker jacket had been replaced by a tweed hunting jacket. Fonzie had become an old man. The beetroot risotto that day not only tasted brilliant, but I was transfixed by the glow-in-the-dark red on my plate. I've been making beetroot risotto ever since. As usual, a rich mode-made chicken stock. This time I added a tablespoon of beetroot vinegar, which livened up the taste. Goats cheese is a perfect foil for the beetroot.
BEETROOT RISOTTO WITH GOATS CHEESE
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