Ingredients
| 1 small onion |
| 2 pieces celery |
| 1 small garlic |
| 1 cup carnaroli rice |
| 25 g butter |
| 2 tbsp olive oil |
| 1¼ l chicken stock |
| 100 g parmesan cheese |
| 2 tbsp beetroot powder |
| 500 g beef (tender; diced) |
| 1 tbsp sweet balsamic |
| 1 clove garlic |
| 2 tsp olive oil |
| 1 pinch salt |
| 1 tbsp chives |
| 2 tbsp flat-leaf parsley |
| 120 g sour cream |
| 1 tbsp horseradishes |
Preparation
Read full directions on My Kitchen Stories at https://www.mykitchenstories.com.au/2014/09/beetroot-risotto-balsamic-rump-and-horseradish-cream/
