The first time I had beetroot risotto was in a restaurant in L.A. It was some time in the late 90s. Henry Winkler was on the next table. I remember being surprised at how old he looked. Mind you, I don't think I'd seen him in anything since Happy Days. I was also surprised by how conservatively he was dressed. You just don't see many tweed coats in L.A. Anyway, even though I'd been eating risottos for about 18 years at that stage, I'd never had one flavoured with beetroot. I loved it. It has since become one of my staple risottos (along with fennel, pumpkin, porcini and crab). I usually add a dollop of goat's cheese, but I had bought some quark a couple of days ago, so this added the finishing touch. Worked a treat, too.
BEETROOT RISOTTO WITH QUARK
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