A dinner at Gatsby’s: a bloody beetroot risotto with pistachios and orange zest

The Great Gatsby is a bloody beetroot risotto with pistachios and orange zest. And I say that with the awareness that at a Gatsby’s party, this risotto would split the buffet table.

Looking at the plate of one of the guests you would find this wonderful risotto with sparkling pink beetroot, splashes of green pistachio and Sicilian orange. By smelling the scent you would have smell the essential oil sprinkled by the bitter orange zest, the pungent and appetizing aroma of prosecco – and the pistachios… I won’t tell you.

Make bloody beetroot risotto with pistachios and orange zest before a night of madness.

In the usual belief that life begins again with the summer.

Between running masked in the rows of vines,

Champagne bottles in your hand.

Stumble losing a shoe.

Dancing under the stars,

Because, in the end, we are their children.

He knew that when he kissed this girl, and forever wed his unutterable visions to her perishable breath, his mind would never romp again like the mind of God. So he waited, listening for a moment longer to the tuning-fork that had been struck upon a star. Then he kissed her. At his lips’ touch she blossomed for him like a flower and the incarnation was complete.

Bloody beetroot risotto with pistachios and orange zest – the recipe

INGREDIENTS (serves 4)

• 320 gr of rice
• 1 pre-cooked bloody beetroot and its juice
• 100 ml of Prosecco wine
• The zest of 1 bitter orange
• Two handfuls of pistachios soaked in water for 1 hour
• Vegetable broth (with fresh ginger q.s.)
• A quarter of shallot
• Extra virgin olive oil, Black Pepper q.s.
• A spoon of butter and grated parmesan q.s.

While you taste listen: Young and Beautiful, Lana del Rey

PROCESS

1. Slice the shallot and brown with a drizzle of oil, so sauté the rice stirring continuously for some minutes.
2. Simmer with the Prosecco wine until reduce, so add the chopped bloody beetroot with its juice.
3. One ladle at a time, cook by adding vegetable broth.
4. In the meantime, make Pistachios granola: drain them and remove the outer peel, then toast in a skillet. Grind roughly into mortar or mixer machine.
5. When the risotto is cooked, grate the orange zest and add it to the rice. Turn off the heat and add butter and some grated parmesan, cook until creamy.
6. Finish with pistachio granola ground pepper.
7. Eat it imagining yourself at the great dinner of a Gatsby party.

Ph. Sara Cartelli
© The Eat Culture