Method
Ingredients
Ingredients
Risotto
- 1 onion, finely chopped
- 100g pancetta, diced
- 200g Tilda Arborio Rice
- 200ml beetroot juice
- 200ml chicken stock
- 100g parmesan cheese, grated
- 75g Taleggio cheese, crumbled
- 75g butter, diced
- 25ml olive oil
Pickled Beets
- 200ml red wine vinegar
- 200ml water
- 200ml beetroot juice
- 200ml olive oil
- 50g caster sugar
- 5g salt
- 15g thyme & rosemary
- 250g beetroot, diced
- 100g baby beetroot
Rocket & Walnut Pesto
- 150g rocket, washed
- 50g basil
- 75g walnuts, roasted & peeled
- 75g parmesan, grated
- 150ml olive oil
- Squeeze of lemon
- Salt and pepper
Method
-
For the 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.
-
For the Pickled Beets - 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.
-
For the Rocket & Walnut Pesto - Place all ingredients into a blender and roughly blitz.
-
Garnish with micro nettles, rocket, celery, pickled walnuts and Taleggio cheese.
