Chop the beetroot and place in a mixer with salt, pepper, and 2 tablespoons of olive oil. Blend until the mixture is smooth and even.
Cut the Brussels sprouts in half and arrange on a sheet of parchment paper with the pieces of salt cod fillet, drizzle with olive oil, season with salt and pepper and steam for 15 minutes, until tender.
Toast the rice in a saucepan with a drizzle of olive oil, add a glass of white wine and continue cooking for 15-18 minutes, stirring and adding one ladle of hot water at a time, ensuring that each one is completely absorbed before adding another.
When half-cooked, add the creamed beetroot, stir well and season with salt.
When completely cooked, cream the risotto with the grated Grana Padana and serve garnished with the salt cod and Brussels sprouts.
30 min
