RISOTTI
RISOTTO BEETROOT AND SHRIMPS
Risotto with Beetroot and Shrimp is a strikingly vibrant and flavorful dish that offers a contemporary twist on the classic Italian risotto. This dish is a perfect blend of earthy, sweet flavors from the beetroot and the succulent, briny taste of shrimp, creating a delightful contrast both in taste and color. The beetroot imparts a stunning deep magenta hue to the creamy risotto, making it not just a feast for the palate but also a visual delight. Each spoonful offers a luxurious texture and a complex layering of flavors, perfectly balanced to bring out the best of both primary ingredients. This risotto is an elegant, yet hearty dish, ideal for those seeking to impress with a gourmet, yet approachable meal.
Recipe and Ingredients for 4 Guests
- Arborio Rice: 320 grams
- Shrimp: 300 grams, peeled and deveined
- Beetroot: 2 medium, cooked and pureed
- Vegetable Stock: 1.5 liters, warm
- White Wine: 120 ml
- Onion: 1 small, finely chopped
- Garlic Clove: 1, minced
- Parmesan Cheese: 50 grams, grated
- Butter: 50 grams
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
- Fresh Herbs (such as dill or parsley): For garnish
preparation
- Cook Shrimp: Quickly sauté the shrimp in a pan with some olive oil until just pink. Set aside.
- Sauté Aromatics: In a large pot, heat olive oil and a knob of butter. Add onion and garlic, cooking until soft.
- Cook the Risotto: Stir in the rice, ensuring it's well-coated and translucent. Add white wine, then gradually add warm vegetable stock, continuously stirring.
- Add Beetroot: Halfway through cooking, stir in the beetroot puree for a vibrant color and earthy flavor.
- Finish Cooking: Once the rice is al dente, add the cooked shrimp, Parmesan cheese, remaining butter, and season.
- Serve: Garnish with fresh herbs and serve immediately.
food cost
Estimated Costs
- Arborio Rice: 320 grams. Approximate cost: ¥30 per kilogram. Total: ¥9.6.
- Shrimp: 300 grams. Approximate cost: ¥60 per 500 grams. Total: ¥36.
- Beetroot: 2 medium. Approximate cost: ¥10.
- Vegetable Stock: 1.5 liters. Approximate cost: ¥30.
- White Wine: 120 ml. Approximate cost: ¥80 per bottle (750 ml). Total: ¥12.8.
- Onion, Garlic, Olive Oil, Butter, Parmesan Cheese, Herbs, Salt, Pepper: Approximate total cost: ¥25.
Total Cost for 4 Servings
- Ingredients: ¥123.4
Total Ingredient Cost: ¥123.4
Cost Per Serving
Cost Per Serving = ¥123.4 / 4 ≈ ¥30.85 per serving
Wine Pairing Suggestion
A Greco di Tufo or a Sauvignon Blanc would be an excellent wine pairing for this dish. These wines, with their crisp acidity and citrus notes, will complement the sweetness of the beetroot and the delicate flavor of the shrimp. The light and refreshing character of these wines will also balance the creaminess of the risotto, making each bite more enjoyable.