Beetroot Risotto
Ingredients
Beetroot Stock
4 Fresh Medium Beetroots – diced 1cm
1100ml of water
1 x carrot
1 x onion
1 x stalk of celery
1 x clove
1 x cinnamon quill
Risotto
2 tblsp Olive Oil
½ Spanish onion diced
2 cups of Aborio Rice
1lt stock (see above)
¼ cup White Wine
I tblsp Brown Sugar
Pinch fresh nutmeg
20gm Parmesan Shaved
3 sage leaves – fried
Method;
1. Cover diced beetroot with water and add vegetables and spices. Bring to the boil and slowly simmer for 30 minutes. Remove everything except the beetroot. Strain and keep both the juice and beetroot. Set aside.
2. In a large heavy based saucepan sauté the onion in olive oil until slightly transparent.
3. Add the risotto and cook until discolored. Add the white wine and brown sugar and cook over a medium heat until the wine has absorbed.
4. Continue over a medium heat and add 1 cup of the stock and cook until absorbed.
5. Add all the diced beetroot and a further 1 cup of stock and continue the cooking process until absorbed.
6. Continue adding 1 cup of stock ensuring to cook out the liquid before adding further stock.
7. When all stock has been added, place in the Nutmeg, Parmesan cheese and season to taste.
8. Cover and leave for 5 minutes.
9. Serve with shallow fried sage leaves.
Note: Extra liquid may be required at the end of cooking, some vegetable stock will assist.
ENJOY
Chef Nathan
