Beetroot risotto with Orange, Hazelnut Crumb, Knockalara Sheep’s Cheese
SERVES
2
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
80
MINUTES
CUISINE
Italian
COURSE
Main
Method
Preheat the oven 100c
Place the hazelnuts on a tray and toast in the oven for 15-20 mins, until lightly browned.
Chop the nuts coarsely by crushing with the flat of a wide knife or a rolling pin.
Place a frying pan on medium heat, add the oil and then the breadcrumbs. Toast until golden brown, stirring frequently. When the crumbs are crisp, add the nuts and thyme and toss everything together in the pan for a few seconds. Remove from the heat and season with salt.
Blend the olive oil and citrus together with a hand blender to get a thick pouring consistency. Season with salt.
Chop the roasted beetroot and blitz it in a food processor to get a very finely chopped finish.
Keep the stock warm in a pot over low heat.
Heat a little olive oil in a pan and cook the shallot and garlic over medium heat for 2 minutes. Add the rice and toast it, stirring often for 7-8 minutes.
Add the red wine and simmer for a few minutes until it has been absorbed. Now add a ladle or two of stock and simmer, stirring, until it has been absorbed. Repeat with more stock a number of times, stirring often, until the rice is just tender, approx. 20 minutes. Check rice grains often in the latter stages.
Stir in the finely chopped beetroot and the olive oil and butter. Season well with salt and black pepper, remove from the heat and serve immediately.
Serve the risotto in shallow bowls with some orange sauce and some knockalara sheep’s cheese and hazelnut crumb sprinkled over.
Ingredients
50g skinned hazelnuts
50g breadcrumbs
1 tablespoon fresh thyme leaves, chopped
1 tablespoon olive oil
100mls olive oil
20mls orange juice
30mls lemon juice
zest of 1 orange
500g beetroot, roasted and peeled
1.5 litres vegetable stock
2 shallots, finely chopped
2 cloves garlic, finely chopped
300g risotto rice, such as Carnaroli
125mls red wine
100mls olive oil
50g butter
100g Knockalara fresh sheep’s cheese, coarsely crumbled
Method
Preheat the oven 100c
Place the hazelnuts on a tray and toast in the oven for 15-20 mins, until lightly browned.
Chop the nuts coarsely by crushing with the flat of a wide knife or a rolling pin.
Place a frying pan on medium heat, add the oil and then the breadcrumbs. Toast until golden brown, stirring frequently. When the crumbs are crisp, add the nuts and thyme and toss everything together in the pan for a few seconds. Remove from the heat and season with salt.
Blend the olive oil and citrus together with a hand blender to get a thick pouring consistency. Season with salt.
Chop the roasted beetroot and blitz it in a food processor to get a very finely chopped finish.
Keep the stock warm in a pot over low heat.
Heat a little olive oil in a pan and cook the shallot and garlic over medium heat for 2 minutes. Add the rice and toast it, stirring often for 7-8 minutes.
Add the red wine and simmer for a few minutes until it has been absorbed. Now add a ladle or two of stock and simmer, stirring, until it has been absorbed. Repeat with more stock a number of times, stirring often, until the rice is just tender, approx. 20 minutes. Check rice grains often in the latter stages.
Stir in the finely chopped beetroot and the olive oil and butter. Season well with salt and black pepper, remove from the heat and serve immediately.
Serve the risotto in shallow bowls with some orange sauce and some knockalara sheep’s cheese and hazelnut crumb sprinkled over.
