Ingredients for the crispy leaves
- 100g potatoes
- 1 tsp salt
- 100ml water
- 1 tsp beetroot juice, heavily reduced
Preparing the crispy leaves
Peel the potatoes and cut them into eighths. Add the salt to the water and boil the potatoes for 10 minutes. Blend to a smooth mixture together with the beetroot juice and strain through a sieve. Apply to a greased baking sheet in a thin layer. Place in a preheated oven and leave to dry with hot air at 100 °C for 40 minutes, then break into pieces.
Ingredients for the risotto
- 2 shallots, finely diced
- 2 tbsp olive oil
- 250g risotto rice
- 1 bay leaf
- 1 tsp sumac
- 100ml white wine
- 50ml beetroot juice
- 400–500ml vegetable stock
- 40g butter
- 1 head of trevisano, cut into strips
- 100g Roquefort, crumbled
Cooking level for the crispy leaves
With Preheat40 minutes | hot air setting at 100 °C
Preparing the risotto
Fry the diced shallots in the oil until they become translucent. Add the rice, bay leaves and sumac and continue to fry. Deglaze with the wine and beetroot juice and boil down. Pour on stock until the mixture is just covered and simmer, stirring continuously. Keep on adding small amounts of stock until the risotto is al dente. Stir in the butter, two-thirds of the Roquefort and the strips of trevisano and season with salt and pepper to taste. Serve the risotto in bowls and decorate with the remaining Roquefort and the crispy leaves.