When the evenings are getting colder and darker, people are more and more in the mood for comfort food. For those cosy days, Karen Depoorter would like to share a delicious recipe with 2 of her favorite ingredients: risotto and raspberry jam.
Boil the red beets in salted water, let them cool, peel them and cut them into dice. While the red beets are cooling you can heat up the chicken broth and keep it warm over low heat. Fry the onion in oil in a pot with a thick bottom until it is glassy, then add the risotto rice and stir over low heat for 1 minute. Add the wine and stir until it is absorbed. Add the broth little by little, always over low heat, and stir until the rice absorbs the broth before adding more. Continue this until the rice is soft and looks creamy (takes about 20 minutes)
Add the pieces of red beet, salt and pepper, raspberry jam, balsamic vinegar and orange juice to the creamy rice and stir it. Remove from heat.
Scoop on a plate and sprinkle with red beet, goat cheese, and orange zest.
Peel and rinse the salsify. Cut it into equal pieces, then simmer them in a pan with a knob of butter and the chardonnay vinegar. The salsify will be ready once the liquid has evaporated and become almost syrupy.
Clean and halve the cevennes onion, vacuum pack with the pickle and let it rest for 24 hours.
Bake the two turbot fillets.
Place a spoonful of onion confit in the middle of the plate, cover with the turbot fillet and arrange the salsify, onions and dill on top