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Ruby-Red Beet & Blackberry Risotto
"A ruby-red risotto made with slow-roasted beets, blackberries, and a hint of balsamic vinegar, swirled into creamy arborio rice cooked in a red wine reduction. Finished with sharp goat cheese crumbles, chili-roasted pistachios, and micro basil for brightness. The plate is streaked with a vibrant raspberry coulis and garnished with edible red rose petals.Served with a tall crystal glass of blood orange Italian soda over crushed ice, glowing like a stoplight you’re about to run through."
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A luscious ruby-red risotto featuring slow-roasted beets and juicy blackberries, simmered in a rich red wine reduction and brightened with a splash of balsamic vinegar. Creamy arborio rice is crowned with tangy goat cheese crumbles and crunchy chili-roasted pistachios, finished with fresh micro basil. Served alongside a vibrant raspberry coulis and garnished with delicate edible rose petals, this dish dazzles the senses.
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