Risotto from beet with goat cheese
- 1. Chicken wings — 300g
- 2. Bay leaf — 1pc
- 3. Carrots — 1pc
- 4. Onion — 2pc
- 5. Allspice — 3g
- 6. Black pepper — 3g
- 7. Water — 1500ml
- 8. Rice arborio — 200g
- 9. Broth — 750ml
- 10. Beetroot — 3pcs
- 11. Dill — to taste
- 12. Balsamic vinegar — 15g
- 13. Wine (dry white) — 100g
- 14. Butter — 120g
- 15. Goat cheese — 200g
- 16. Parmesan — 50g
- 17. Garlic — 3heads
- 18. Salt — to taste
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Stages of cooking
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).
Bake beets in advance, when it cools, peel them. Cut one piece into cubes, and mash the rest in the blender.
Fry the garlic and onion with 60 g of butter. Pour the arborio rice in and mix it well.
Pour in the wine and evaporate it gradually.
Slowly add warm broth, stirring the risotto carefully.
Add beets, pour in vinegar, pepper and salt. When everything is warm, put the remaining butter and grated parmesan, mix well.
Leave for a couple of minutes, without opening the lid, serve into plates, sprinkle with cheese and dill.