Beetroot risotto with Lancashire cheese recipe
Diana says: “You can serve this as you would any risotto – with grated pecorino or parmesan on the side – but I like a subtler cheese with it, and since it isn’t a strictly Italian dish I think it’s alright to use something unexpected. Crumbly Lancashire is perfect and a great partner for the beetroot. Do use a good, well flavoured chicken stock, preferably home-made.”
Ingredients
- 30 g Butter
- 2 tbsp Olive oil
- 400 g Cooked beetroot, chopped into cubes
- 2 Shallots, peeled and finely chopped?
- 2 Garlic cloves, finely chopped
- 1 Sprig of fresh thyme (just the leaves)
- 900 ml Chicken stock
- 250 g Risotto rice
- 125 ml Dry vermouth
- 2 tbsp Double cream (optional)
- 110 g Pecorino, grated
- 1 Small handful fresh parsley, chopped (about 2 tbsp)
- 1 pinch Salt and freshly ground pepper
- 1.1 oz Butter
- 2 tbsp Olive oil
- 14.1 oz Cooked beetroot, chopped into cubes
- 2 Shallots, peeled and finely chopped?
- 2 Garlic cloves, finely chopped
- 1 Sprig of fresh thyme (just the leaves)
- 31.7 fl oz Chicken stock
- 8.8 oz Risotto rice
- 4.4 fl oz Dry vermouth
- 2 tbsp Double cream (optional)
- 3.9 oz Pecorino, grated
- 1 Small handful fresh parsley, chopped (about 2 tbsp)
- 1 pinch Salt and freshly ground pepper
- 1.1 oz Butter
- 2 tbsp Olive oil
- 14.1 oz Cooked beetroot, chopped into cubes
- 2 Shallots, peeled and finely chopped?
- 2 Garlic cloves, finely chopped
- 1 Sprig of fresh thyme (just the leaves)
- 3.8 cups Chicken stock
- 8.8 oz Risotto rice
- 0.5 cup Dry vermouth
- 2 tbsp Double cream (optional)
- 3.9 oz Pecorino, grated
- 1 Small handful fresh parsley, chopped (about 2 tbsp)
- 1 pinch Salt and freshly ground pepper
- 4 pinches Lancashire cheese, grated
- 4 pinches Lancashire cheese, grated
- 4 pinches Lancashire cheese, grated
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat the butter and oil in a large saucepan over a medium heat. Add the chopped beetroot, shallots, garlic and thyme leaves. Cook gently for 3 minutes until the onion has softened, but hasn't coloured.
- Heat the stock to simmering point.
- Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent.
- Add the vermouth to the pan and allow it to bubble up and reduce slightly. Add a ladleful of the simmering stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. You have to stir constantly.
- Cook the rice until the grains are tender but still have a little bite. It will take at least 20 minutes.
- This risotto really does need quite a lot of salt but if you've used good home-made stock the dish should already be quite salty. Add the cream if you're using it (it makes the dish richer and also a paler colour so it's up to you whether you want it at all), the pecorino and parsley. Taste and adjust the seasoning and serve immediately.
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature