The start of a new month brings with it joys, hopes, a new season (sometimes) and always a daring instalment of The Paper Chef.
I'm excited by the concept of Paper Chef. My partner Paul, on the other hand, is not looking forward to the “science experiment” that I will invetibly come up with. My creations haven't been that bad! Seriously... But this month, upon learning the ingredients Paul announced he was cooking. How weird could I get using this months ingredients: Beetroot, Apple, Ginger & Rice??
So I am proud to present Paul's entry for the paper chef: Green Apple Risotto with Beetroot and Ginger “agrodolce” and Walnuts.
IngredientsRisotto:
1 small brown onion, finely chopped
1 stick celery, finely chopped
A splash olive oil
A splash olive oil
200g aborio rice
50ml dry white wine
Chicken stock, heated
Fresh black pepper
Sea salt
Cheddar cheese
Parmesan cheese
Parmesan cheese
Unsalted butter
200g Granny Smith apple
Freshly roasted walnuts, chopped
Agrodolce:
Agrodolce:
6 beetroot (golf ball size)
Ginger, microplaned (to taste)
10ml balsamic vinegar
10ml vincotto
pinch sugar
30ml extra virgin olive oil
Parsley leaves
Method
Wrap the beetroots & apple in foil and bake in a 180c oven until tender.
Puree the apple.
Peel & neatly chop the beetroot into 1cm cubes.
Combine the vinegar, vincotto, ginger, sugar and oil. Season with salt and pepper. Add the beetroot and allow to marinate at room temperature.
Over a low heat sweat the olive oil, onion, celery for 10 minutes- do not allow to colour.
Add the rice and cook gently for a few minutes.
Add the wine, turn the heat to medium and allow the wine to absorb and reduce. Now begin to add the hot stock, ladle by ladle. Allow each ladle of stock to be fully absorbed before adding the next ladleful. Give the rice a stir with every ladleful of stock.
Once the rice is al dente, add the apple puree and heat through.
Ginger, microplaned (to taste)
10ml balsamic vinegar
10ml vincotto
pinch sugar
30ml extra virgin olive oil
Parsley leaves
Method
Wrap the beetroots & apple in foil and bake in a 180c oven until tender.
Puree the apple.
Peel & neatly chop the beetroot into 1cm cubes.
Combine the vinegar, vincotto, ginger, sugar and oil. Season with salt and pepper. Add the beetroot and allow to marinate at room temperature.
Over a low heat sweat the olive oil, onion, celery for 10 minutes- do not allow to colour.
Add the rice and cook gently for a few minutes.
Add the wine, turn the heat to medium and allow the wine to absorb and reduce. Now begin to add the hot stock, ladle by ladle. Allow each ladle of stock to be fully absorbed before adding the next ladleful. Give the rice a stir with every ladleful of stock.
Once the rice is al dente, add the apple puree and heat through.
Turn off the heat.
Add a generous knob of butter, parmesan and cheddar.
Add a generous knob of butter, parmesan and cheddar.
Season with salt and pepper.
Arrange the risotto on a plate with the beetroot and ginger “agrodolce” and sprinkle with the roasted walnuts. Garnish with parsley leaves.
Arrange the risotto on a plate with the beetroot and ginger “agrodolce” and sprinkle with the roasted walnuts. Garnish with parsley leaves.
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