Beetroot, red wine & gorgonzola risotto

Heat the stock and 1.25 litres water in a pan, add the grated beetroot and keep warm; it should be just below simmering point. In a large deep frying pan, heat 30g butter. Add the onion, celery, thyme and salt, then sweat over a gentle heat for 7-8 minutes until soft, but not coloured.

Stir in the garlic, then the rice, turn up the heat a little, and stir until well coated in the butter. Pour in the wine and stir until the liquid has been absorbed (2-3 minutes). Add 2 ladles of the hot stock, scooping up some of the grated beetroot at the same time, and continue to cook over a medium heat, stirring often, until the liquid has mostly been absorbed.

Add another 1 or 2 ladles of stock and beetroot, and again stir until absorbed. Keep adding stock in this way until the rice grains are just al dente and are bathed in creamy liquid. Use a splash of hot water if the stock runs out.

Once the rice is cooked (about 30 minutes), stir in the remaining 60g butter, ½ the cheese and the black pepper. Season if needed, then remove from the heat, cover with a lid and leave to rest for 3 minutes. Spoon the risotto into wide bowls, dotting the remaining cheese over the top. Serve scattered with a sprinkle of chives and some freshly ground black pepper.