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1
Heat the butter and oil in a large saucepan over a medium heat.
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2
Add the chopped beetroot, shallots, garlic and thyme leaves.
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3
Cook gently for 3 minutes until the onion has softened, but hasn't coloured.
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4
Heat the stock to simmering point.
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5
Add the rice to the pan and stir to coat all the grains in the buttery mixture.
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6
Cook, stirring, for another 1-2 minutes until the grains begin to look translucent.
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7
Add the vermouth to the pan and allow it to bubble up and reduce slightly.
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8
Add a ladleful of the simmering stock, and stir until all of the liquid has been absorbed.
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9
Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition.
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10
You have to stir constantly.
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11
Cook the rice until the grains are tender but still have a little bite.
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12
It will take at least 20 minutes.
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13
This risotto really does need quite a lot of salt but if you've used good home-made stock the dish should already be quite salty.
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14
Add the cream if you're using it (it makes the dish richer and also a paler colour so it's up to you whether you want it at all), the pecorino and parsley.
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15
Taste and adjust the seasoning and serve immediately.
