Risotto with beetroot is a colorful dish on Valentine’s Day. Adding a refreshed yoghurt mousse and caramelized walnuts will lift off taste.
Valentine’s Day is celebrated every year as a day of love and affection. Of course, in addition of flowers, desserts and presents, food has a leading role, because as we, Chefs, usually say “ love passes first through the kitchen and then through the stomach“.
Therefore, for this special day, a risotto with beetroot, yoghurt mousse and caramelized walnuts, is an impressive colorful and tasteful dish that will literally amaze you.
The recipe is for (obviously) 2 persons.
Ingredients
For the risotto
- 160 gr arborio rice
- 1 small onion finely chopped
- 500 ml chicken broth
- 40ml white wine
- 1 boiled beetroot passed through a blender
- 50 gr grated Parmesan
- 30 gr fresh frozen butter
- 20 ml olive oil
- Salt & Pepper
For the yoghurt mousse
- 2 tablespoons of strained yoghurt
- 1 tablespoon of white cream
- little Lime zest
- Salt
For the caramelized walnuts
- 1 tablespoon walnut kernels
- 1 sweetspoon brown sugar
- a few drops of water
Cooking preparation
Start by making the yoghurt mousse mixing the ingredients in a blender, until you get a firm mousse, remove and preserve in the fridge until served.
For the caramelized walnuts, take a small frying pan and boil the sugar with water, add the walnuts and let them caramelize, stirring constantly. Spread them in a pan with oil paste to cool.
Start processing the risotto, pan-searing the onion with olive oil for 1 minute. Add the rice and saute, stirring continuously until it starts becoming transparent.
Pour the wine, let it evaporate and add gradually the broth. Stir constantly throughout the preparation.
When our rice is prepared, remove from heat, add the beetroot and mix with the parmesan and butter.
Add salt and pepper, stir and serve immediately.
Setting up the dish
Serve on a large plate with the risotto in the middle.
On top, with a spoon serve the yoghurt mousse, around the caramelized walnuts and decorate with fresh mint leaves.
Finish with drops of olive oil and freshly grind pepper.
About the Author
Lover of Greek cuisine & local products, Konstantinos Koveos is Executive Chef of Athens Coast and London Hotel & recipe writer in numerous blogs and sites.
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