Beetroot Risotto with Chicken Soufflé

Risotto | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Beetroot Risotto with Chicken Soufflé

Ingredients

Beetroot - 1 piece
Chicken fillet - 12.3 oz
Scallions - 1 bunch
Chicken Egg - 1 piece
Rice - 5.3 oz
Chicken Broth - 13 fl oz
Onion - 1 piece
Garlic - 2 cloves
Parmesan Cheese - 4.6 oz
Cream - 5 fl oz
Wheat Flour - 3 teaspoons
Butter - 1.8 oz
Red Grape Juice - 5 fl oz
Nutmeg - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the chicken breast with herbs. Remove the chicken and strain the broth.

Step 2

Wash the beetroot, wrap it in foil, and bake in the oven for 1 hour. Cool, peel, and grate on a coarse grater.

Step 3

Chop the chicken fillet, mix with the yolk, butter, chopped green onion, cream, nutmeg, salt, and pepper. Mix everything and add the beaten egg white (gently fold in).

Step 4

Transfer the resulting filling to a mold and bake at 320°F for 25–40 minutes until cooked.

Step 5

Sauté the chopped onion and garlic in a mixture of butter and olive oil until soft.

Step 6

Add the rice to the sauté and fry on high heat, stirring actively, then add the beetroot and fry until excess moisture evaporates.

Step 7

Reduce to medium heat and add the red dry wine, allowing it to evaporate completely, then add chicken broth in 100 ml increments as it absorbs, until the rice is cooked al dente.