Risotto from beet with goat cheese
1
The main feature of Italian risotto is its consistency. Gentle and creamy dish, without any boiled rice grains significantly differs from pilaf and rice pudding. We offer you to take the advice from the chef Ilya Semin and cook it according to the instructions. This version of risotto will surprise with an unusual taste and beautiful color. The presence of beet makes it even more useful for your body.
Ingredients for the recipe
Ingredients
Teriyaki Chicken Wings
300g
Bay Leaf
1pc
Carrots
1pc
Onion
2pc
Eco Allspice 20g
3g
Eko Professional Series for Grinder Whole Black Pepper 40g
3g
Eurogroup Water 6l
1500ml
Eko Mushroom Soup
750ml
Beetroot
3pcs
Dill 70g
to taste
Monini Glaze Balsamic Vinegar 250ml
15g
Вино Chateau Perthus Red Dry Wine 13% 0.75l
100g
Homemade Butter
120g
Entrepinares Goat Cheese
200g
Dziugas Parmesan Cheese 40%
50g
Garlic
3heads
Salt Egypt
to taste
Preparation steps
01
Cook the broth. (Put the chicken wings, bay leaves, carrots, 1 onion, fermented and black pepper into the pan, add 1500 ml of water, cook for 60 minutes).
02
Bake beets in advance, when it cools, peel them. Cut one piece into cubes, and mash the rest in the blender.
03
Fry the garlic and onion with 60 g of butter. Pour the arborio rice in and mix it well.
04
Pour in the wine and evaporate it gradually.
05
Slowly add warm broth, stirring the risotto carefully.
06
Add beets, pour in vinegar, pepper and salt. When everything is warm, put the remaining butter and grated parmesan, mix well.
07
Leave for a couple of minutes, without opening the lid, serve into plates, sprinkle with cheese and dill.
Where to order ingredients
Select the required ingredients in one of the stores
