And on the topic of rice… Pretty isn’t it?
So pretty in fact that I couldn’t get myself to eat it after taking the photos. I just sat there, stared at it and smiled for a few minutes. Then I ate it.
When I received the invitation to take part in the challenge, straight away I thought of incorporating beetroot into one of my recipes because of its pinkness – pink is breast cancer awareness colour. I’ve gone out on a limb with the fish balls in masterctock jelly, so I needed to play it somewhat safe with the beets, I thought.
My Mum makes a killer beetroot mash, I’m a self-professed beetroot and goat’s cheese fan and Mr Chipconnoisseur loves risotto, so it was only logical to combine all of our favourites into one dish. I didn’t want to mix the goat’s cheese into the risotto because the flavour would have gotten lost a little. Instead I got some marinated goat’s Chevre, mashed it up a little and drizzled around the edge of the plate for a sophisticated look and more measured flavour bursts.
And it was amazing. As good as it looked if not better. And I love how the Nick Munro designer jelly mould turns otherwise ordinary looking (but great tasting) food into little masterpieces. This is the only way to serve this dish – go and get yourself a cone and support a good cause!
Tune in tomorrow for a great jelly for the kids to get involved with – last day of NSW school holidays calls for a bit of fun!
Each comment on the Royal Selangor Get Your Jelly On challenge posts on my blog (Day 1, Day 2, etc) is your entry to win an Olympus VG-110 camera. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.
Serves 2 as a starter
Beetroot and pine nut risotto with Chevre dressing
If you can’t get marinated Chevre, simply buy the log kind then break it up into a jar, add a couple of garlic cloves sliced in half, a sprig of thyme and enough good quality light olive oil to cover. It will keep in the fridge for a couple of weeks. You can put the beets on while you’re cooking the risotto, but I like to make the mash first in case the beets cook too slowly.
For the risotto:
- 1/2 cup arborio rice
- 300ml vegetable // or chicken stock
- 1/2 a large onion (90g chopped)
- 10g butter
- 1/4 cup pine nuts, toasted
For the beetroot mash:
- 2 small beetroots (150g total)
- 10g butter
- 1 tsp plain flour
- 1/2 tsp lemon juice
- 1/2 tsp white pepper
- 1/4 cup crumbled Chevre in oil (see note above)
- a handful of pea sprouts, stems trimmed
- 1 tsp gound black pepper
- (oil spray to grease the moulds)
To make the mash: place trimmed but unpeeled beets in a small saucepan and cover with cold water. Bring to a boil then cook for about 20-30 minutes or until tender – check by piercing with a knife. Drain and using plastic gloves slide the skins off and trim the ends with a knife.
Chop beets into small chunks, place in a measuring jug and process in a food processor or whith a handheld blender until smooth.
Heat butter in the same (wiped dry) saucepan. Add flour and whisk quickly to make a simple roux. Pour in the beetroot and cook on medium high heat, whisking for about 5 minutes. Season with lemon juice and white pepper. Set aside.
To make the risotto: melt butter in a saucepan over medium heat. Add onion and cook, stirring, until just translucent. Add rice and cook stirring for about 3 minutes – stirring is very important, so don’t let it cook unattended.
Add a quarter (75ml) of stock to the rice at a time, stirring vigorously and let it simmer until most of the stock has been absorbed. Repeat until all stock has been used. Check rice for tenderness, it should be al dente (to the tooth) but not undercooked.
Add beetroot mash and pine nuts to the risotto and mix well.
To serve: spoon risotto into the cones greased lightly with oil spray and invert them onto a plate. Lift off the moulds gently. Spike with trimmed pea sprouts and drizzle around with Chevre dressing. Sprinkle some pepper onto the dressing as a final touch. Enjoy.