Food for thought Beetroot
Risotto 4 Servings
INGREDIENTS 2½ cups beetroots, raw 4 cups chicken stock 1 onion, finely chopped 2 cloves of garlic, minced 1 lb rice for risotto ⅓ cup white wine ¼ cup olive oil 2 tbsp thyme, fresh, leaves only 1 bay leaf 1 oz chives, finely chopped 3 oz butter ¼ cup white balsamic vinegar 3½ oz goat cheese ¼ cup heavy cream 3 oz roasted hazelnuts 4 tbsp parmesan cheese
INSTRUCTIONS Wrap the beetroots with aluminum foil and bake them until they are cooked. Beat ½ of the beetroots in a food processor with half of the olive oil and the whit balsamic vinegar, until the mixture is completely smooth. Cut the remaining beetroots into cubes. Place a deep pot over medium to high heat and add the rest of the olive oil. Add the onion, the garlic & the bay leaf along with some finely chopped thyme leaves. Stir with a wooden spoon for 4 minutes. Add the rice. Sauté while stirring, until it becomes slightly translucent. As soon as it does, add the white wine and stir until it reduces and all of the alcohol has evaporated. Lower the heat and add
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2 spoonfuls of broth. Stir continuously, careful not to let the rice stick to the bottom of the pot. As soon as the risotto has soaked up all of the moisture, add another spoonful of broth. Repeat this process until all of the broth has been added and the rice is ready. Remove from heat and add butter, grated parmesan, cubed beetroots and chives. Lastly, add the beetroot cream and gently combine. Mix the goat cheese with the heavy cream in your food processor until it is soft and creamy. Serve the risotto with a spoonful of goat cheese cream and roasted hazelnuts on top.
