Beetroot Risotto

Recipe by: Heston Blumenthal

Ingredients

Ice Cream:

Soubise:

White Wine Jelly Disc:

Acidulated butter:

Picked Beetroot Dice:

Radish Carpaccio:

For the Risotto:

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Method

  1. To make the ice cream, place the milk in a saucepan and set over medium heat. Heat until 52C. Meanwhile, using a hand blender, whisk blitz the eggs and the sugar until light and creamy.
  2. Once the temperature has been reached, add the egg mixture to the warm milk and whisk continuously. Allow the mixture to heat up to 70C and hold at this temperature for 10 minutes. Remove from the heat and place in an ice water bath and cool completely.
  3. In the meantime, place the sour cream, horseradish, gin, lemon juice and salt in a bowl and stir to combine well. Add this mixture to the cooled ice cream base and place, covered, in the fridge until needed.
  4. To make the soubise, place the butter in a saucepan and set over medium heat, add the onions and cook until they are just soft but not coloured. Add the beetroot juice and salt and boil for 3 minutes.
  5. Blitz the mixture briefly with a hand blender just enough to break up the onions, pass through a fine mesh sieve.
  6. Weigh out 600g of the mixture and place in the jug of a Thermomix, set the temperature to 100°C and begin blitzing at medium speed.
  7. When the purée comes up to temperature stop the machine, remove the lid, sprinkle in the gellan F. Place the lid back on, begin blitzing at low speed for a couple of minutes and then change to speed number 7 at 100°C for 3 minutes.
  8. Pour the mixture into a large flat tray, set over iced water and allow to set.
  9. Once set, place in a tall container and blitz using a hand blender until completely smooth.
  10. Pass the mixture through a fine sieve and set aside.
  11. To make the white wine gel, place the white wine in a saucepan and set over high heat. Allow to come to a boil, then remove from heat. Add the gellan F and the LT 100, whisk immediately, place back over high heat and allow to come to a boil while continuing to whisk. Pour the mixture on a tray lined with plastic wrap and tilt the tray to spread the gel in a fine layer. Set aside to set at room temperature.
  12. To make the acidulated butter, place the onion, garlic, wine and vinegar in a saucepan over a high heat and reduce the liquid by three-quarter. Remove from the heat and whisk in the butter a little at a time until completely emulsified. Pass the mixture through a fine sieve and set aside in the fridge.
  13. To make the pickled beetroot. Place the vinegar, sugar, and salt in a bowl and stir until dissolved. Add the diced beetroot and marinate in the pickling liquid for 20 minutes. Strain and set aside the beet cubes.
  14. To make the radish carpaccio, slice the radishes as thinly as possible using a mandolin.
  15. Lay a piece of plastic wrap on the bench and using kitchen paper, lightly oil the surface. Arrange the radish slices on the oiled plastic wrap around a 5cm disc by overlapping them by a third and continue building until a disc measuring approximately 75mm is formed. Lightly oil the surafec of another sheet of plastic wrap and place, oil side down, on top of the radish disc. Set aside the finished radish carpaccio in the fridge.
  16. To make the risotto, place the stock in a saucepan and set over high heat. Add the kombu and bonito and bring to a simmer. Remove from the heat and allow to stand
  17. Place the beetroot juice in a small saucepan and set over high heat. Allow juice to reduce by half.
  18. Cover the bottom of a saucepan with a thin layer of oil and set over medium high heat. Add the rice to the oil and toast until lightly coloured, stirring continuously.
  19. Add the Madeira and white wine to the rice and cook until the liquid has reduced by three-quarters.
  20. Strain the stock and add half of the warmed stock to the rice. Stir and allow to cook for 10 minutes. Continue adding the stock one ladle at a time until the rice is tender and most of the liquid has been absorbed.
  21. Add the reduced beetroot juice and continue cooking for 5 minutes. Add acidulated butter, parmesan cheese, mascarpone and soubise, to taste.
  22. Meanwhile, while finishing the risotto, freeze the ice cream. Place the ice cream base in the bowl of a stand up mixer fitted with the paddle attachment. While on medium/low speed, add enough liquid nitrogen until the ice cream forms. Reduce the speed to low and add some of the reduced beetroot juice to create a ripple effect.
  23. Using a 80mm round cutter, cut discs out of the white wine gel. And place over a sheet of plastic wrap.
  24. To assemble, divide risotto into bowls, sprinkle some of the pickled beetroot. Top with a gel disc, still in the plastic wrap, using the round cutter, press over the disc and risotto to ensure that the risotto is covered by the disc completely, remove the plastic. Remove radish carpaccio from fridge and remove the top layer of plastic wrap. Turn the carpaccio upside down onto the white wine gel. Using a warm spoon, roche some of the ice cream in the centre of the radish carpaccio. Garnish with coriander and caraway seeds. Grate chocolate over the top and finish with some micro herbs around the base of the ice cream.

Notes: Inspired by a side dish from The Fat Duck restaurant

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