Orestone Garden Beetroot Risotto with Horseradish Chantilly
Method
Take a large pan with some extra virgin oil just to cover bottom, place on a low heat.
Add the diced shallots and garlic cloves, sweat in pan till transparent. At this point add the risotto rice and cook for a further few minutes until the rest of the oil has been absorbed into the rice.
Pour the glass of wine in and reduce by half. Add a little bit of the chicken stock at a time so that the rice has time to absorb the stock. Keep repeating this process until the rice is nice and tender, but still with a little bite to it.
Spread on to tray and allow to cool. Don’t forget to take out the garlic gloves as they have done their job now. You can put lines in the rice to aid its cooling if making the rice beforehand.
For the beetroot
I prefer using fresh beetroot myself and cooking it, but we’ll use the pre cooked ones to make life easier for you. Square off the beetroot so it’s easier for you to make into dice, this way you can use the trimming for the puree, which is just blended.
For the acid butter
This aids with the flavour gives it a shine and also helps to thicken the risotto, just before it is served. This should be made in advance so it has time to set in the fridge, other wise it will separate on entering the risotto. To make it add the wet ingredients and the onion finely sliced. This is then reduced until almost gone. At this point add the butter and take off the heat. Whisk until melted and then strain. Set aside in fridge to set.
Horseradish Chantilly
Depends on how strong you want, I’ll leave it up to you! Whisk together with cream to form stiff peaks, season to taste and place in fridge until required.
To finish
Place the risotto back into a pan unless your cooking it from scratch and have the rest of the ingredients ready. Add a touch of your hot chicken stock just to help it come back to temperature. Add the puree, the diced beetroot and the parmesan when ready. Just before you serve and some of the acid butter for that fuller flavour. Serve into bowls and place a quenelle of the Chantilly on top and there you go
ENJOY!
