Usuba
Beetroot Risotto with Chicken Soufflé
A delicate dish of creamy risotto with the earthy flavor of beets and airy chicken soufflé. The combination of textures and tastes creates an exquisite treat for the holiday table.
- Total
- 120 min
- Standard serving
- 489.1 g
Ingredients
Total 16- Beet
62.5 g≈ 1/4 pcs - Chicken fillet
87.5 g≈ 3 slice - Green onion
25 g≈ 2.5 pcs - Chicken egg
12.5 g≈ 1/4 pcs - Rice
37.5 g≈ 3.5 tbsp - Chicken broth
100 ml≈ 6.5 tbsp - Onion
37.5 g≈ 1/4 pcs - Garlic
1.5 g≈ 1/2 clove - Parmesan cheese
32.5 g≈ 3 slice - Cream
37.5 ml≈ 2.5 tbsp - Wheat flour
2.063 g≈ 3/4 tsp - Butter
13.736 ml≈ 2.5 slice - Red dry wineкрасный
37.5 ml≈ 2.5 tbsp - Nutmeg
to taste - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Boil the chicken breast with herbs. Remove the cooked chicken and strain the broth.
- 2
Step 2
Wash the beets, wrap them in foil and bake in the oven for 1 hour. Cool, peel and grate on a coarse grater.
- 3
Step 3
Mince the chicken fillet, mix with egg yolk, butter, chopped green onion, cream, nutmeg, salt and pepper. Carefully fold in the beaten egg white.
- 4
Step 4
Transfer the minced meat to a baking dish and bake at 160 °C for 25–40 minutes until cooked through.
- 5
Step 5
Sauté the chopped onion and garlic in a mixture of butter and olive oil until soft.
- 6
Step 6
Add the rice and fry over high heat, stirring constantly. Add the beets and fry until the excess moisture evaporates.
- 7
Step 7
Reduce the heat, add dry red wine and evaporate it completely. Pour in chicken broth in portions of 100 ml as it is absorbed, until the rice becomes soft but firm.
- 8
Step 8
Remove from heat, stir in grated cheese and butter, mixing vigorously. Cover with a lid and let it sit for 5 minutes.
- 9
Step 9
Serve beet risotto with chicken soufflé.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
