risotto

Beetroot Risotto

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beet_risotto.jpg

Ingredients (4 servings):

Risotto:

  • 6 beetroots

  • 3 shallots

  • 2 cloves of garlic

  • olive oil

  • 3 dl risotto rice

  • 0.5 tsp dried rosemary

  • 3 dl white wine

  • 6 dl vegetable stock

  • 2 dl grated cheese

  • salt

  • black pepper

  • 4 sprigs of fresh rosemary

How to:

Risotto:

Peel the beet roots and boil them until almost soft. Save 6 dl of the water you boiled them in for the vegetable stock and add the bouillon cube to it.

Grate half of the beets and put them aside. Chop the shallots and garlic and fry them in oil until they turn soft, then add the rice and fry for a couple of more minutes.

Add the wine and stir, let the rice absorb the wine. Later add the rosemary and lower the temperature on the stove. Then little by little pour in the vegetable stock, always making sure the rice has absorbed it before adding the next part. Continue on until the rice is al dente. 

Finish it off by adding the grated cheese, the grated beets and salt and pepper to taste.

When plating top it off with sliced beet roots and garnish with a spring of fresh rosemary.

Pilsner Potato Risotto & Meatballs

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pilsnerfood.jpg

Ingredients (4 servings):

Potato Risotto:

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 1 medium yellow onion, finely diced

  • 2 cloves garlic, minced

  • 6-8 large potatoes (starchy)

  • 1 dl Pilsner lager

  • 6 dl chicken stock

  • 2 dl grated semi-hard cheese

  • 3-4 sprigs of fresh thyme (for garnish)

  • salt & pepper

Lamb Meatballs:

  • 500 g ground lamb

  • 1 egg

  • 1 dl bread crumbs

  • 0.5 dl Pilsner 

  •  150g crumbled feta cheese

  • 1-2 cloves garlic finely minced

  • 1 dl green onions sliced very thin

  • 1.5 tsp thyme

  • 1 tsp salt 

  • 0.5 tsp pepper

  • olive oil

How to:

Potato Risotto:

Peel and dice the potato into 1cm cubes. In a large pot over medium heat melt the butter and olive oil and add the diced onion and cook until soft. Add the garlic and cook some more. Pour in the beer and the the diced potatoes, then add the chicken stock 2 dl at a time and let the potatoes cook through. Make sure to stir a lot, not letting the potato burn at the bottom.

Once the potatoes are cooked, remove the pot from the heat and season with salt and pepper and slowly fold in the cheese and garnish with thyme.

Lamb Meatballs:

In a mixing bowl combine all the ingredients except for the olive oil and combine using your hands until a uniform mixture is achieved.

 Dip fingers in the olive oil and start to form small meatballs (use a 1 tbsp measure to make them uniform in size). Fry the meatballs until they are done.