2Cut 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.
4Fill 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.
5Remove the beets and puree in a food processor or blender until smooth. Add 2 to 3 tablespoons of water if needed to smooth.
7In a large saucepan, saute the garlic in a little olive oil until lightly browned.
8Add half of the beet mixture, onion and drizzle of olive oil if necessary.
9Keep stirring and add the rice. Saute for a minute and add the Cassis Liqueur, letting the alcohol evaporate.
10Pour 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.
11To make the risotto even creamier, add a little cheese at the end and let melt while constantly stirring,
12Check the salt and serve immediately with a little more cheese on each plate.
13Finally, add the sprigs of purslane and cook for 5 more minutes.