Beetroot Risotto Jamie Oliver Food

BEETROOT PINK PASTA DOUGH

Steps:

• ROAST your raw beetroot in a 200c oven until it is cooked through. BLEND the beetroot in a food processor until you have a paste. MIX in the egg and salt into the puree and continue to blend until you have a smooth puree. PLACE your flower on a dry surface and create a well in the middle. POUR the pink puree into the middle of the well and slowly mix in the flour to start creating a dough. (you can also mix the flour and puree in a food processor). KNEAD the pasta mixture well until a silky smooth elastic dough is formed which is similar to the consistency of play-doh. This dough is often sticky due to the moisture of the beetroot, so add extra flour if necessary until the dough stops sticking to your hands. COVER with cling film and leave to rest for 30 minutes. TIPS: See our basic egg pasta dough for instructions on how to roll out pasta You can cook the pasta straight away - it'll be ready in around 10 seconds, but for the best results, leave it to dry overnight as it will retain its colour better. As you pass the dough through the pasta roller, if it starts to stick or struggles to come through the machine, add a light dusting of flour to each side. Cooking the pasta will bleach some of the pink colour out of the pasta, so don't worry if the pasta ends up a little paler than expected. This pasta cooks super quick - if you make it fresh it cooks in under 10 seconds. Always remember to try it before you serve; you want it soft but al dente - with a little bite.

BEETROOT AND GOATS' CHEESE RISOTTO

Steps:

• Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander.
• Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2-3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.
• Turn the heat to high and pour in the wine. Cook for 1-2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.
• Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.
• For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt.
• Divide the risotto between four warmed plates and crumble over the goats' cheese and a sprinkle of Parmesan at the table. Garnish with the kale.

BEETROOT RISOTTO

Steps:

• Gently saute onion in olive oil til soft.
• Add rice and fry for about 3 minutes til coated.
• Add beetroot and 1 cup of stock.
• stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
• Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.

SEARED ENCRUSTED CARPACCIO OF BEEF

Steps:

• Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.;

BEETROOT RISOTTO WITH FETA

Steps:

• Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
• Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.

BEETROOT RISOTTO

Steps:

• Make some liquid vegetable stock and put aside
• Chop one onion finely and fry it gently in some butter, once it is soft add some oil (just a tiny bit) and then add risotto rice
• Add chopped beetroot with the juice (if you bought already cooked), then slowly add the vegetable stock a bit at a time, stirring all the time so it absorbs nicely. Leave it to simmer, but keep an eye thats its not too dry. Add some herbs, pepper
• When the rice is cooked add a cup of grated cheddar cheese and mix well
• In a pan grill some Halloumi cheese until golden brown, and serve it on top of the risotto