Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Beetroot risotto
For this dish, we cook the beet from root to leaf. Taleggio, the tangy, melt-in-the-mouth cheese from northern Italy, provides the necessary aroma.
Preparation time: 1 hour
Difficulty level: 3 out of 5
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | piece(s) | Large onion, finely chopped |
| 300 | g | Risotto rice |
| 1/8 | l | Dry white wine |
| 1 | l | Chicken or vegetable soup |
| 300-400 | g | Beet, peeled and cut into approx. 5x5mm cubes |
| 100 | g | Parmesan, grated |
| Young beetroot leaves | ||
| 200 | g | Taleggio, debarked |
| 100 | g | Roasted hazelnuts, roughly chopped |
| Olive oil | ||
| Freshly ground black pepper | ||
- Heat a little olive oil in a heavy-bottomed pan. Sauté the onion until it is translucent but has not yet taken on any colour. Add the rice and fry, stirring frequently, until it smells lightly toasted (takes about five minutes). Deglaze with the white wine, stir and allow all the liquid to evaporate.
- Pour in a generous ladle of boiling hot stock and add the beet. Allow the stock to evaporate, stirring occasionally, and pour in another ladle. Repeat until the rice is cooked al dente (takes about 15 to 20 minutes).
- Thin with hot stock to a soupy consistency and fold in the Parmesan and most of the beetroot leaves. Stir until the risotto has a firm, creamy consistency - it should be able to slosh back and forth on the plate.
- Serve on preheated plates and place the Taleggio in bite-sized pieces on top of the hot rice so that it begins to melt. Garnish with the hazelnuts and the remaining beetroot leaves. Season with plenty of freshly ground black pepper and serve.
Drink recommendation
Grand'Arte Alicante Bouschet 2017,
D.F.J. Vinhos
