Recipes
Date posted: 17/07/2018
Ingredients
| Risotto | |
| Onion, finely chopped | 1 |
| Pancetta, diced | 100g |
| Tilda Arborio rice | 200g |
| Beetroot juice | 200ml |
| Chicken stock | 200ml |
| Parmesan cheese, grated | 100g |
| Taleggio cheese, crumbled | 75g |
| Butter, diced | 75g |
| Olive oil | 25ml |
| Pickled beets | |
| Red wine vinegar | 200ml |
| Water | 200ml |
| Beetroot juice | 200ml |
| Olive oil | 200ml |
| Caster sugar | 50g |
| Everyday Favourites cooking salt | 5g |
| Thyme & rosemary | 15g |
| Beetroot, diced | 250g |
| Baby beetroot | 100g |
| Rocket & walnut pesto | |
| Rocket, washed | 150g |
| Basil | 50g |
| Walnuts, roasted & peeled | 75g |
| Parmesan, grated | 75g |
| Olive oil | 150ml |
| Squeeze of lemon | 1 |
| Salt & pepper | to taste |
Method
Risotto
- Sweat off the onion and pancetta in olive oil for 2 minutes, then add the Tilda Arborio Rice & continue to cook for a further 2 minutes.
- Add the beetroot juice and chicken stock, bring to a boil, then turn down heat, cover and cook for exactly 12 minutes.
- Take off the heat, beat in the parmesan cheese, the Taleggio cheese and butter, then season.
- Bring the liquids, sugar and herbs to a simmer, then add the beetroot and cook for 4 minutes.
- Remove from the heat and allow to cool in liquor.
- Place all ingredients into a blender and roughly blitz.
- Garnish with micro nettles, rocket, celery, pickled walnuts and Taleggio cheese.