Medium-sized red beets
1.5 liters chicken stock
3 tablespoons butter
1 tablespoon olive oil
1 small shredded onion
125 ml white wine
500 gr risotto rice
125 gr Callas Confiture Intense Raspberry jam
1 tablespoon balsamic vinegar
1 orange, zest and juice
(1 tablespoon)
125 gr goat cheese
salt and pepper
1. Boil the beets in salted water, let them cool, remove the skin and cut them into cubes.
2. While the beet are cooling, heat the chicken broth over low heat.
3. Sauté the onion until glazy in oil in a heavy-bottomed pot, add the risotto rice and stir for 1 minute over low heat. Add the white wine and continue to stir until the wine is absorbed by the rice. Add the chicken broth a little at a time, over low heat, and keep stirring until all is absorbed. Only add chicken broth when the previous one has been absorbed. Keep repeating this process until the rice is soft and looks creamy (takes about 20 minutes).
4. Add the cubed beet, salt, pepper, raspberry jam, balsamic vinegar and orange juice to the creamy rice and continue to stir. Remove the pot from the cooking fire.
5. Serve the rice on a plate and top with cubes of beet, goat cheese and zest of orange.
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