Steam cook the beet, then blend it with olive oil up to obtain a mild cream.
Prepare the vegetable broth with celery, carrot and onion.
Melt the cornstarch with a little cold water and add it to coffee, let it boil and than let it cool down.
Put in the freezer the small bowl with sunflower seed oil.
When it’s cold, pour coffee and cornstarch in a syringe and drop it in the bowl with sunflower seed oil until you obtain pearls.
Melt the Grana on a hot nonstick pan up to create wafers.
Toast the rice in a large pan, add salt and hot broth.
When you are at 3/4 of the way through cooking, add the beet cream and finish to cook.
Cook the rice until creamy out of fire with butter than let it rest.
Serve on a dinner plate with Grana wafers and coffee pearls. Garnish with pansy flowers.

400 g carnaroli rice
1 red beet
2 small cup coffee
1 teaspoon cornstarch
1 small bowl sunflower seeds oil
1 small bowl grated Grana
vegetable broth of celery, carrot, onion
vegan butter
olive oil
salt
pansy flower for garnish