How to make... Beetroot Risotto with Kale and Parmesan

Ingredients (serves 4):

For the beetroot:

• 2 large beetroots (washed well)

• 2-3 sprigs of thyme

• 2-3 garlic cloves

• 1 tsp sea salt

• 2-3 bay leaves

For the risotto:

• 300g rissotto rice

• 2 shallots (finely chopped)

• 100ml olive oil

• 1L chicken stock or vegetable stock

• 2 tbsp grated parmesan

• 1 tbsp mascarpone

• 50g butter

For the kale:

• 1 head kale, washed and thoroughly dried

• 2 tbsp olive oil

• Sea salt, for sprinkling

Step-by-Step

To make the kale

• Preheat the oven to 135˚C

• Remove the ribs from the kale and cut into 1 and a half inch pieces.

• Lay the pieces onto a baking sheet and toss with the olive oil and salt.

• Bake for about 20 minutes until crisp, make sure to turn the leaves halfway through.

• Serve as finger food.

To make the baked beetroot and beetroot puree

• Wrap your beetroots with the other ingredients in tin foil and bake in a hot oven at approximately 200˚C for a good two hours so that they are well cooked.

• Peel one of your beetroots (keep the other separate for garnish) blitz in a blender and then adjust flavour with seasoning with salt and stock. Put to one side.

To make the risotto:

• Sweat the shallots in the oil for five minutes.

• Add the rice to the shallots, and sweat for one minute.

• Add 800ml of the stock and simmer for eight minutes.

• Remove the pan from the heat, strain the rice and allow to cool.

To finish the risotto:

• Add 200g of cooked risotto base to the last 200ml of the stock, boil them together until the stock is almost gone and the rice grains are cooked al dente.

• Add the parmesan, mascarpone and beetroot puree to the rice and mix together. Remove the pan from the heat, strain the rice and allow to cool.

• Next, stir in the butter and season to the required taste. You should now have a nice creamy consistency with the rice grains nicely coated.

• Serve on a plate with fresh grated parmesan and pieces of baked beetroot and finish with the crispy kale.

Looking for vegan alternatives?

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During this holiday season, why not skip going out for dinner with friends, and instead amaze everyone with your culinary skills with the help of Scott Melvin from the Shanghai Tavern restaurant of The Shanghai EDITION.

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