Beetroot spelt risotto (TM): Difference between revisions

This unusual [[Risotto|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|mustard]] [[Vinaigrette|vinaigrette]], [[Pickled beetroot|pickled beetroot]], acidulated [[Butter|butter]],  and [[Horseradish cream|horseradish cream]] can be made a day or two in advance and it is worth the effort as it is so delicious!

'''For the [[Mustard|mustard]] [[Vinaigrette|vinaigrette]] '''

| 40g [[White wine vinegar|white wine vinegar]]  

| 40g [[Dijon Mustard|dijon mustard]]  

| 2.4g [[Soy lecithin|soy lecithin]] (optional)  

| Seasoning  

| 50g [[Onions|onions]], peeled and roughly chopped

| 90g [[Dry white wine|dry white wine]]  

| 150g [[White wine vinegar|white wine vinegar]]  

| 125g [[Unsalted butter|unsalted butter]], cubed  

| 200g [[Cider vinegar|cider vinegar]]  

| 1 teaspoon [[Caster Sugar|caster sugar]]  

| ½ teaspoon [[Salt|salt]]  

| 100g cooked [[Beetroot|beetroot]], cubed  

| 40g fresh [[Horseradish|horseradish]], cut into chunks

| 1 teaspoon water

| 100g [[Double Cream|double cream]]

| A pinch of [[Salt|salt]]  

| 200g [[Beetroot|beetroot]] [[Juice|juice]]  

| 30g [[Olive oil|olive oil]]  

| 100g [[Dry white wine|dry white wine]]  

| 600ml/g warm [[Vegetable Stock|vegetable stock]]  

| 60g [[Parmesan cheese]]

| 50g acidulated [[Butter|butter]] (above)