Beetroot risotto with warm goat’s cheese and beetroot carpaccio
01. February 2016
Hotpan: Serves 4
Ingredients for risotto and warm goat’s cheese
- 300 g beetroot, raw
- 1 onion
- 1 garlic clove
- 3 tbsp olive oil
- 300 g risotto rice
- 200 ml white wine
- 700 ml vegetable stock
- A few sprigs of thyme
- 80 ml single cream
- 4 slices of goat’s cheese (2-3 cms thick)
- 80 g walnuts, chopped and roasted
- Grated rind from 1/2 orange
Ingredients for beetroot carpaccio
- 2-3 small beetroots in various varieties e.g. Tonda di Chioggia with red-white striped flesh, or Golden with orange to yellow flesh.
- A little olive oil for dribbling over
- A few sprigs of fresh dill
Preparation of beetroot carpaccio
Wash the beetroot for the carpaccio; peel, then halve it and slice into very thin slices with the plane side of a box grater. Spread out on a large plate and dribble with a little olive oil; sprinkle with dill, salt and pepper and place on one side until ready to serve.
Preparation of beetroot risotto and warm goat’s cheese
Wash the beetroot, trim and grate with the coarse side of a box grater or use the food processor. Peel the onion and chop finely. Place the vegetable stock in a pan on the hob and heat.
Heat the olive oil in the Hotpan on medium heat. Add the onion and pressed garlic to the oil, cook lightly without allowing to brown. Then add the risotto rice, the beetroot as well as the plucked leaves of thyme and likewise cook for 2-3 minutes whilst stirring. Douse with the white wine and allow to reduce.
Pour on the vegetable stock and bring to the boil for approx. 2 minutes whilst stirring continuously. Close the Hotpan casserole with the lid, remove from the hob and cook until soft for 15 minutes in the thermal holder, keeping the lid closed.
So that the risotto can be served at the same time with the warmed goat’s cheese, the oven is now pre-heated to 180° C (top heat if possible) and the cheese prepared. Cut the goat’s cheese into slices of approx. 2-3 cms in thickness and place on a baking sheet lined with baking parchment.
Once the end of the risotto’s cooking time is reached, the Hotpan’s lid can be opened. In the meantime, the risotto has absorbed most of the liquid. The Hotpan casserole is then placed back onto the hob, the cream added and seasoned to taste with pepper and salt. The risotto is now cooked whilst stirring continuously for approx. 5-10 minutes until just right. The rice is cooked when it is soft but still al dente in the middle.
Shortly before the risotto has reached the desired consistency, place the baking sheet with the cheese into the pre-heated oven and bake the cheese for about 5 minutes until it has started to melt, but is not completely liquid.
Arrange the risotto on the plates, garnish with some slices of beetroot carpaccio and add the warmed goat’s cheese straight from the oven. To serve, sprinkle the cheese with roasted walnuts and a little grated orange rind.
If the risotto is served without warmed goat’s cheese, 80 g of grated parmesan can be added with the cheese at point 4.