Preparation

First, fill a small pot with water and bring it to a boil. Once it comes to a boil, add half a carrot, a stalk of celery, a piece of Parmesan rind, and salt to taste until you have a light broth. In a separate saucepan, sauté the very finely chopped Tropea onion in a splash of extra virgin olive oil. Once the onion has softened, add the rice and toast it. As soon as the rice is hot, deglaze it with half a glass of white wine. Continue cooking, gradually adding the broth you prepared earlier. While the rice is cooking, chop and puree the red turnips (precooked ones work perfectly) with a pinch of fine salt, a grind of pepper, and a dash of extra virgin olive oil (if the mixture is too thick, simply add a ladleful of broth). Once the rice is almost done, add the beetroot mixture until it turns a deep red, then finish cooking. Once the rice is cooked, stir in a small pat of butter and a sprinkling of Parmesan, then let it rest for a couple of minutes in the pot, covered. Now plate the dish and garnish with flakes of fresh stracciatella (to create a contrast in temperature) and plenty of thinly sliced black garlic. If desired, you can add a few small leaves of fresh mint or basil.