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Beetroot Risotto


Beetroot risotto
Recipe by Volker Marecek


Serves 4

1 litre beetroot juice
500g raw beetroot, peeled and diced brunoise
2tbsp Lupi Olive oil
1 medium brown onion, finely chopped
2 cloves of garlic, finely chopped
350g Sunrice Arborio risotto rice
100ml Brancott dry white wine
salt and freshly ground black pepper
60g mascarpone, plus a few tsp more
3tbsp Mainland butter
100g Mainland parmesan
chopped chives

1. Place the beetroot juice and beetroot in a large saucepan and warm over low heat. In a heavy frying pan, heat the Lupi Olive oil and sweat the onion and garlic over a gentle heat until soft, but not coloured. Add the Sunrice Arborio rice, turn up the heat a little, and stir until well coated in the oil. Add the Brancott wine and stir until the liquid has been absorbed. Now add a ladle of the warm beetroot stock, scooping up some of the beetroot bits at the same time, and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Then add a second ladle of stock and beetroot, and again stir until absorbed. Season well with salt and pepper, then add a third quantity of stock and stir in. Keep adding stock in this way until the rice grains are just cooked al dente. Use a splash of boiling water if the stock runs out (if risotto is not going to be served immediately, cook until just under al dente and cook rest of the way when reheating and following further instructions only at time of service).

2. Once the rice is cooked, season well, stir in the mascarpone, Mainland butter and cheese, then cover the pan and leave for 3 minutes. Taste and season again if required. Sprinkle through chopped chives.


House Dressing
Recipe by Volker Marecek

40ml red wine vinegar
10g Dijon mustard
1/2 clove of garlic, crushed
40ml sugar syrup (made with equal quantities of sugar and water brought to a simmer)
Worcestershire sauce
Tabasco
salt and freshly ground black pepper
50ml Lupi olive oil
25ml soy sauce
25ml tomato ketchup
40g leek, cut into brunoise, blanched
40g carrot, cut into brunoise, blanched
several handfuls of mesclun

1. Whisk the vinegar, mustard, garlic and sugar syrup together. Add Worcestershire sauce, Tabasco, salt and pepper to taste. Gradually whisk in the Lupi Olive oil, soy sauce and tomato ketchup. Season to taste and stir in the vegetable brunoise.

2. To serve, toss through mesclun.




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