Beetroot spelt risotto (TM)

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Beetroot spelt risotto (TM)
Beetroot spelt risotto (TM)
The new Thermomix TM5 (2014)
Servings:4 as as first course or accompaniment, 2 as a main
Calories per serving:956
Ready in:3 hours, 30 minutes
Prep. time:1 hour, 50 minutes
Cook time:1 hour, 40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:11th September 2014
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This unusual risotto is based on a recipe by Heston Blumenthal in his book Heston Blumenthal at Home and has been adapted for making in a Thermomix. The mustard vinaigrette, pickled beetroot, acidulated butter, and horseradish cream can be made a day or two in advance and it is worth the effort as it is so delicious!

Ingredients

For the mustard vinaigrette

For the acidulated butter

For the pickled beetroot

For the creamed horseradish sauce

For the risotto

To finish

Method

For the mustard vinaigrette

  1. Place all of the ingredients into the bowl, except for the seasoning 10 seconds / Speed 8
  2. Season to taste and mix 3 seconds / Speed 5
  3. Reserve in a sealed container in the fridge until needed

For the acidulated butter

  1. Give the bowl a wipe with kitchen paper
  2. Add the onions, wine and vinegar 5 seconds / Speed 7
  3. Scrap down the bowl
  4. Cook at Speed 1 / Temp Varoma / MC Off until the liquid has reduced by about three quarters - this could take up to 15-20 minutes
  5. During this time, scrap down the bowl a couple of times and check the liquid level - it will be impossible to be really precise because of the inclusion of the onions
  6. Remove the bowl from the body of the Thermomix and allow to cool - alternatively, if you have too much time on your hands, you can just leave the bowl where it is and start the next stage once the temperature drops to 50° C
  7. Attach the Butterfly to the blade
  8. Set for 4 minutes / Speed 3 / 50° C
  9. Gradually add the cubed butter through the hole in the lid (but keep the lid on between additions)
  10. You will hear when the butter cubes have been emulsified when the whisking sounds less noisy - obviously the colder the butter, the longer it will take
  11. If necessary emulsify for a minute or so longer
  12. Leave to rest for 20 minutes at room temperature
  13. Push through a very fine sieve agitating the solids with the spatula - you should left with a very small amount indeed of solid matter
  14. Pour into a small bowl and refrigerate until required

For the pickled beetroot

  1. Whisk the vinegar, sugar and salt together by hand in a small bowl
  2. Add the cubed beetroot and set aside in the fridge for at least 30 minutes

For the creamed horseradish sauce

  1. Using a clean bowl, grate the horseradish with the water, vinegar and lemon juice 12 seconds / Speed 6-8-10
  2. Scrape down the bowl
  3. Stir in the cream 6 seconds / Speed 4, adding salt to taste

For the risotto

  1. Using a clean bowl, grate the Parmesan cheese and set aside
  2. Add the beetroot juice 5-8 minutes / Speed Spoon / 100° C / MC Off until reduce by half. Keep an eye on this as beetroot contains natural sugar and it may reduce more quickly than desired
  3. Pour the juice into a jug and reserve
  4. Wipe the bowl with kitchen towel
  5. Add the olive oil to the bowl 4 minutes / Speed 1 / 100° C
  6. Add the pearled spelt 5 minutes / Speed Spoon / 100° C / Reverse blade - the spelt should have coloured slightly, but if not, cook for a little longer
  7. Add the dry white wine 5 minutes / Speed Spoon / Temp Varoma / Reverse blade or until the wine has reduced by three quarters - again this can be difficult to judge
  8. Add 300g of the warm stock 10 minutes / Speed Spoon / Temp Varoma / Reverse blade until most of the stock has been absorbed
  9. Add the remaining stock at the same Speed, Temp etc - you can do this 100g at a time ensuring that before each addition, the previous stock has been absorbed. However, it is possible to add the whole 300g in one go
  10. Add the beetroot juice and continue cooking for a further 5 minutes / Speed Spoon / Temp Varoma / Reverse blade

To serve

  1. Stir in the grated Parmesan, salt, acidulated butter, yogurt and the fennel seeds 20 seconds / Speed Spoon / Reverse blade and leave to rest for a few minutes
  2. Serve on plates or in bowls with a dollop of creamed horseradish and a scattering of drained beetroot
  3. Accompany with salad leave of your choice, dressed in the mustard vinaigrette

Serving suggestions

This risotto also goes well as an accompaniment to fish and roasted game birds, in which case leave out the salad leaves and vinaigrette if desired

Variations

Use chicken stock instead of vegetable if preferred

Chef's notes

The optional soy lecithin for the vinaigrette is to emulsify the other ingredients, ie the sauce will not separate during storage

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