Beetroot risotto with Prosecco and Saffron sauce, the "Battle Horse" in Yolanda Garretti's kitchen
After the tomato tatin, baby octopus with black rice, and cold stuffed tomatoes, today is Yolanda's turn to reveal her "workhorse" in the kitchen.
Also for this recipe we can find the love for cooking and the strength of the traditions handed down by the women of Yolanda's family. A simple dish, unique and capable of enchanting the palate with every bite.
Today Yolanda Garretti reveals her "workhorse": beetroot risotto with Prosecco and Saffron sauce. Yolanda, like the other 71 women in the book, decided to donate her recipe to "My Battle Horse", the cookbook created by The Citizens Foundation - TCF which deals with quality education for the most disadvantaged children, and in especially the girls, from Pakistan.
At my New York catering company we often create bespoke menus for special customers. This risotto, in which two such bright and particular colors are combined, was born for an event at Sotheby's. The auction house wanted a plate to match Andy Warhol's paintings.
INGREDIENTS FOR 4 PEOPLE
For the sauce:
• 375 ml of Prosecco
• 1 chopped shallot
• 50 g of butter
• 50 g of grated Parmesan cheese
• 300 ml of cream
• 6 sachets of saffron (about 0.9 g)
• Salt and Pepper To Taste
For the risotto:
• 250 g of Arborio or Carnaroli rice
• 4 cooked red beets
• 1/2 onion, chopped
• 50 g of butter
• 250 ml of Prosecco
• 1.5 l of vegetable broth
• grated Parmesan cheese to whisk
PREPARATION 40 MINUTES + STOCK PREPARATION TIME:
For the sauce:
- In a saucepan, lightly brown the shallot with the butter.
- Let it cook for 5 minutes then add the Prosecco, raise the heat and let about half of the wine evaporate.
- Then add the cream, saffron, Parmesan, salt and pepper.
- Lower the heat and stir until the sauce thickens.
For the risotto:
- In a saucepan, fry the onion with the butter and toast the rice for a couple of minutes, mixing it slowly.
- Pour the Prosecco into the casserole and let it evaporate, continuing to stir.
- Add a ladle of hot broth at a time, let it cook slowly, continuing to stir until the liquid is absorbed. Repeat the operation until the rice is cooked.
- While the rice is cooking, blend the beets until puree.
- When the risotto is ready, add the beetroot puree and mix well with the Parmesan
- Arrange the risotto in a deep plate and complete with the hot Prosecco yellow sauce.
Enjoy your meal!
The Italian Friends of The Citizens Foundation Onlus association, winner of the WE | Women for Expo with the project "Female education, nourishment of the mind" will be the protagonist in the week from 26 to 31 October, at the Italian Pavilion in the ME and WE space, with a multimedia exhibition dedicated to education in Pakistan.
This will illustrate the work of The Citizens Foundation TCF, which since 1995 has been building and managing quality schools for the most disadvantaged children, and especially girls, in Pakistan. “My Battle Horse” will also be presented.
Italian Friends of TCF, in collaboration with WE | Women for Expo and in media partnerhsip with alfemminile, organizes a conference on October 26, at 7.30 pm at the "ME and WE" space (Cardo Nord Ovest, 1st floor, adjacent to Piazzetta Trentino), to meet the Expo public and raise awareness of the context in which The Citizens Foundation TCF operates, the results achieved in the 20 years of its activity and meet the authors of “My Battle Horse”.
We are waiting for you!
