Vegetable Soup with Purslane

Directions

1. Soup Base:
2. Cut all the vegetables (with the exception of the purslane) into pieces and place in a pan. Cover with water and season with salt. Bring to medium heat and let cook.
3. Broth:
4. Fill a large saucepan with water, add the peeled beets, peppercorns, a pinch of salt, mustard seeds and thinly sliced ​​tangerine. Bring to a boil until the beets are cooked.
5. Remove the beets and puree in a food processor or blender until smooth. Add 2 to 3 tablespoons of water if needed to smooth.
6. Risotto:
7. In a large saucepan, saute the garlic in a little olive oil until lightly browned.
8. Add half of the beet mixture, onion and drizzle of olive oil if necessary.
9. Keep stirring and add the rice. Saute for a minute and add the Cassis Liqueur, letting the alcohol evaporate.
10. Pour in a ladle of broth and continue stirring until the broth is absorbed into the rice. Continue adding one ladle of broth at a time until all is absorbed and the rice is cooked and creamy. Halfway through, add the rest of the chopped beets, stirring constantly.
11. To make the risotto even creamier, add a little cheese at the end and let melt while constantly stirring,
12. Check the salt and serve immediately with a little more cheese on each plate.
13. Finally, add the sprigs of purslane and cook for 5 more minutes.
14. Serve warm.