Risotto Nero Vegetariano

Risotto Nero is a specialty all along the Dalmatian Coast of Croatia. Unfortunately it's black colour comes from the ink sack of the cuttlefish. This vegetarian alternative uses puree of roasted beetroot and laverbread (seaweed) to recreate that dark colour and the taste of the sea.

Ingredients
serves 4
320g Arborio rice
500g Laverbread
500g Beetroot 
100ml red wine
1 red onion, large, finely chopped
3 garlic cloves, finely chopped
1 tbsp balsamic vinegar
3 tbsp olive oil
1 litre vegetable stock
50g vegetarian Italian hard cheese
salt
pepper

Method
Wash the beetroot. Top and tail them and place them on a roasting tray.  Roast slowly for at least three hours in an oven on about 150C.

Once cooked allow to cool then peel. Place in a blender and whiz into a smooth paste.

Prepare the veg stock in a saucepan. Then add the beetroot paste. Bring to a boil and reduced to a low simmer.

In a heavy based frying pan heat the oil to a medium temperature and sauté the onion until translucent. Do not brown them.

Add the garlic and the risotto rice. Stir to coat all the rice in the olive oil. Pour in the red wine and simmer until it's reduced.

Add the warm beetroot stock, a ladle at a time to the rice. Stir occasionally with a wooden spoon to make sure the rice doesn't stick.

When the stock has been absorbed add another ladle full.  Continue until the rice is cooked. It should take no more than 20 minutes. Add the laverbread and cook for a further few minutes.

Remove from the heat. Taste and season with salt and pepper. Sprinkle with vegetarian Italian hard cheese and then fold in. 

Serve with a scattering of chopped fresh thyme.