Beetroot and Goat Cheese Risotto
Prepared by Chef Thierry Le Baut, Technical Director, Le Cordon Bleu Ateneo's Italian recipe series starts off with Italy's famous risotto. Recreate a traditional dish made from Arborio grains, combined with beetroots and goat cheese. A classic serving of risotto offers a delectable bite with each grain of rice, while maintaining its porridge-esque texture as a whole.
Olive oil 40g
Arborio rice 100g
Red beetroot juice 150g
Vegetable stock 300g
Goat cheese 50g
Green apple 50g
Parmesan cheese, optional
Parsley leaves, optional
Preparing the risotto:
- Roast the walnuts in an oven at 160°C for 7 minutes. Set aside.
- Cut the green apples in 5.5cm dice. Set aside.
- Finely chop the shallots. Set aside.
- Chop the garlic and celery in small pieces. Set aside.
- Place the shallots in a saucepan with some oil and allow it to sweat in low heat.
- Add the garlic and celery, and saute for a few minutes until they are cooked enough.
- 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.
- Pour about ¼ of the red beetroot juice and vegetable stock gradually in batches. Mix well.
- Simmer while stirring constantly, and allow the liquid to evaporate.
- Repeat steps 8 and 9, until all the liquids have been poured into the rice, and have evaporated.
- Add the green apple dice and some roasted walnuts. Remove from the heat, and set aside.
- 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.
- 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.