Rekindling the Fire: Food and The Journey of Life by Martin Ruffley

Author:Martin Ruffley
Language: eng
Format: epub
ISBN: 9781398447387
Publisher: Austin Macauley Publishers
Published: 2022-01-31T00:00:00+00:00

Beetroot Risotto

Serves 4

Arborio Rice 200g

Beetroot 1kg

Beetroot Stock/Juice 1litre

Butter 70g

Shallots 100g (finely diced)

Smoked Gubbeen Cheese 60g

Salt and Pepper

1. Bake one whole beetroot and dice, then juice the remaining beetroot.

2. Add some of the butter to a suitable pan and sweat the diced shallot until slightly translucent.

3. Add the rice and stir until each grain of rice has been coated in the butter.

4. Add a ladle full of hot beetroot juice into the rice until the rice has absorbed the beetroot juice.

5. Repeat this procedure until the rice has swollen and is almost tender.

6. The rice should be soft but not chalky. It is usually cooked in 20 minutes.

7. Remove from the heat and add the diced beetroot, butter and half of the grated gubbeen.

8. Check for seasoning, cover and allow to rest for 3–4 minutes.

To Serve: Eat immediately with some grated gubbeen on the side.

Note: The beetroot pulp left from the juicing process can be dehydrated at 55°C, or in an oven overnight. When it is completely dry, transfer to a spice grinder and blitz. The result is an amazing beetroot powder. Store in an airtight container.

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