Beetroot Risotto with Goat's Cheese

Posted: February 06, 2017

Categories: Hotpan recipes

Hotpan: Serves 2 as a main course, 4 as a starter

INGREDIENTS

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

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
Salt
Pepper

PREPARATION

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.
Heat the vegetable stock in a pan on the hob.
Heat the olive oil in the Hotpan on medium heat. Add the onion and crushed garlic to the oil, cook lightly without allowing to brown.
Then add the risotto rice, the beetroot as well as the thyme leaves of thyme and cook for 2-3 minutes whilst stirring. Add the white wine, leave to simmer and let the wine 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 leave to 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, or use the grill.
Prepare the goat’s cheese by cutting into slices of approx. 2-3 cms in thickness and place on a baking sheet lined with baking parchment.
When the risotto’s cooking time is reached, the Hotpan’s lid can be opened. The liquid should all be absorbed.
Place the Hotpan casserole back onto the hob, add the cream and season to taste with pepper and salt.
Stir 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.
Garnish with the cheese, with roasted walnuts and a little grated orange rind.