Recipes

Fivemiletown goats cheese, beetroot risotto Armagh apple & rocket salad

This is a dish from Anton Campbell, Del Toro, showcasing local food on the NITB Signature Kitchen in the Food NI Pavilion at The Balmoral Show 2014

Difficulty
Preparation Time 2 hours
Cooking Time 40 mins
Servings 2
Main Ingredients
  • Basic risotto
  • 11 litres vegetable stock
  • 1 small knob of butter
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ head celery, finely chopped
  • 400 g risotto rice
  • 2 wineglasses dry white vermouth or dry white wine
  • sea salt
  • freshly ground black pepper
  • 1 knob of butter
  • 90 g Parmesan cheese,
  • Garnish
  • 500g raw beetroot
  • 2-3 cloves garlic
  • 1/2 tsp salt
  • 20g coriander
  • 10g flat-leaf parsley
  • 1/2 tsp ground coriander
  • 3 tsp red wine vinegar
  • 40z five miletown goats cheese
  • 1 Armagh apple,handlful of rocket
  • 1 0z walnuts

Main Instructions
  1. Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry slowly for about 5 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
  2. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.
  3. Once the wine has cooked into the rice; add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
  4. Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 mins
  5. preheat oven to 220C and make a foil parcel for the beetroots
  6. place beetroots in the foil to make a roomy parcel with tightly sealed edges
  7. cook for 2 hours depending on size, check at 1 hour
  8. Unwrap and let cool
  9. Blitz the garlic in a food processor and
  10. Peel and roughly chop the beetroot (wear latex gloves so hands don’t stain)
  11. Add the beetroot (not all beets keep some for garnish)and everything else to the processor and whiz until it’s a fine paste
  12. To serve
  13. Add beetroot puree and ½ goats cheese and stir in completly to risotto
  14. Slice apple into thin strips toss with rocket add whole grain mustard dressing
  15. Place risotto in serving bowl sprinkle with rest of diced beets, walnuts & goats cheese and topped with apple and rocket
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