1 diced onion
2 tablespoons olive oil (leftover)
2 cups uncooked purple rice (without washing)
Salt and black pepper to taste
1 cup white wine dry
3 cups vegetable broth
3 cups beet juice (if possible, prepared with a centrifuge)
3 tablespoons butter
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
3 tablespoons dried coalhada
White truffle oil (optional)
1 diced onion
2 tablespoons olive oil (leftover)
2 cups uncooked purple rice (without washing)
Salt and black pepper to taste
1 cup white wine dry
3 cups vegetable broth
3 cups beet juice (if possible, prepared with a centrifuge)
3 tablespoons butter
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
3 tablespoons dried coalhada
White truffle oil (optional)
In a saucepan, sauté the onion with the olive oil
Add the rice and season with salt and black pepper
Stir well until the rice starts to become translucent
Add the white wine and stir until it evaporates
Alternate ladles of vegetable broth and beet juice, stirring until the rice acquires a strong pink color and becomes al dente
Remove from heat and quickly mix in the butter, Parmesan cheese, and parsley
Serve immediately on a plate with coalhada points and a drizzle of white truffle oil.
