But first, here's a more in depth look at the key ingredients you'll need for them.

First for dinner.

I'm using risotto Rice Rose Otto is a flagship classic in Italian cuisine, but is widely believed that the Spaniards introduced it to northern Italy.

Back in the Middle Ages.

There are three main types a Borio carnaroli on villainy.

Their ability to absorb liquid and flavor whilst releasing lots of starch is what makes risotto uniquely delicious and anxious.

A tasty, creamy and inexpensive way to satisfy lots of tummies without a morsel of meat in sight.

Now we're gonna make a delicious beetroot risotto way to get the shots.

Just slice them in half and then just chop them like that.

Okay, Okay, Now I've ever made a risotto.

No, I haven't actually shots please into the pan for Delhi, a Sprinkle of salt and pepper along with a couple of crushed close of garlic.

Once you start cooking the risotto, it's really important to have your stop gently boiling away.

If reading cold stocking top of the rice all the time, it just slows down the process.

Generally, you could get a nice wide, flat pan.

If you look in a deep pan, the rice sort of cooks at different temperatures.

What stock is that in their dad?

That's a vegetable stock.

Yeah, because you can't have different stocks.

Took its toll.

Vegetarian can you know?

Chicken stock?

I made that mistake once, putting beef stock in a vegetarian soup.

Did you know I didn't?

Matilda?

Sure, I'm positive from joking for our time.

How nice is that smell?

It smells delicious right in.

That's a bit of a different race.

This is our boreal rice.

It's a perfect rice for risotto.

Now it's really important to sear the rice.

If it were just to put the stocking without sweating off.

The rice goes, well, starchy.

So keep on stone for Daddy.

It's just gonna make it no flambe on the radio with a deep red beetroot theme, I'm adding red wine, followed by the first ladle of stock to get things started.

Now we're off.

Wow, it's giving it a cloudy sort of look what's happened to the stock.

The stock is reducing down, and the race is sucking it in.

That's right.

So the Rice is actually getting nice and plump.

One of risotto is live when it's like this.

Now we can't stop cooking it.

We have to cook it all the way.

Okay, Ready for the next level.

I'm ready.

Good girl.

Here we go.

Ladle in.

So we have to make this for literally 2025 minutes, and we're nursing it away.

The roots pilled up.

Brought them a little bit of salt sugar, a little bit of age bassman believing their roasted them.

Great.

My palms on.

How's that rice doing right is doing good.

You know, that is exactly where you wanna be.

Now, look, I got that nice, glossy textured rice.

So beet roots e wanted to put two thirds of beetroot in there for me, saving one third for the top.

Good sprinkled Parmesan in there for me, please.

All over.

Nice.

Looks like it's snowing again on then.

We're just gonna get some nice butter in there.

The butter gives the risotto a really nice loss.

Look at that.

Beautiful.

Yeah, Come down.

Let it come down first.

All right, Get experience there now.

Daddy.

Beautifully.

They get wonderful.

Shake it.

Results should be like lava just flows out, And then the rest of the very on top finish some extra virgin olive oil.

Tom, I'm back.

Yeah, yeah.