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.
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