Ingredients:

Olive oil                                     40g

Shallots                                     40g

Garlic                                         15g

Celery                                        20g

Arborio rice                              100g

Red beetroot juice                   150g

Vegetable stock                       300g

Goat cheese                              50g

Walnuts                                     20g

Green apple                              50g

Toppings

Parmesan cheese, optional

Parsley leaves, optional

Procedures:

Preparing the risotto:

1. Roast the walnuts in an oven at 160°C for 7 minutes. Set aside.
2. Cut the green apples in 5.5cm dice. Set aside.
3. Finely chop the shallots. Set aside.
4. Chop the garlic and celery in small pieces. Set aside.
5. Place the shallots in a saucepan with some oil and allow it to sweat in low heat.
6. Add the garlic and celery, and saute for a few minutes until they are cooked enough.
7. Stir in the Arborio rice until it is well-coated with a fine layer of oil. The grains should turn to slightly translucent, or “nacre” in French.
8. Pour about ¼ of the red beetroot juice and vegetable stock gradually in batches. Mix well.
9. Simmer while stirring constantly, and allow the liquid to evaporate.
10. Repeat steps 8 and 9, until all the liquids have been poured into the rice, and have evaporated.
11. Add the green apple dice and some roasted walnuts. Remove from the heat, and set aside.
12. In a separate pan, caramelize the goat cheese in low heat until it is golden brown. Alternatively, you may  also use a blowtorch for this step. Remove from the heat, and set aside.

Presentation:

• Plate by placing the risotto into a ring mold.
• Fill it with a layer of caramelized goat cheese, and put a walnut on top.
• Gently remove the ring mold once desired height is achieved. However, do take caution as to not fill the mold too much.  
• You may also garnish it with some grated parmesan cheese, walnuts, and parsley leaves.

Serves one**