Beetroot Risotto: A humble attempt at my Restaurant Favourite

IMG_4136

My nephew celebrated his 21st Birthday at Cafe Zoe,in Mumbai a couple of weeks ago.The entire family was invited to a sit down lunch.Cafe Zoe is a cosy resto downtown and serves up a great European fare.It’s amongst my favorite places for lunch,more so as they make an absolutely beautiful Beetroot Risotto.My sister who hosted the lunch was keen that the menu be planned up ahead so as to avoid any confusion, as we were a large group.Grilled Fish in almond butter and Capers,Beef Tenderloin,Roasted chicken with pink peppercorns and Beet Risotto were our choice of mains.I was ever so happy see the Risotto feature on the menu and settled for just that.

So well, let’s say I’ve had  Risotto making on my mind since the lunch and have been reading some great blog posts and recipes too.I had promised the dear son that I would make some for his lunch this afternoon.Now I do  make a fairly decent one with Mushrooms and quite happy the way it turns out.I was just looking at a variation,so decided on a twist on the classic recipe by using some Beets.

I must say I was quite happy with the outcome.A humble attempt to replicate the one I normally indulge in at Cafe Zoe,none the less a delicious one.I’ve chosen to boil the beets and just puree them,all though you may even roast them and roughly grate them if you wish.I somehow felt that the route to a good Risotto was cumbersome and trying.How wrong have I been!The key really is just a little patience.It’s very important to toast the rice in the butter when you start off so that each grain gets warmed up and only then one could go ahead with glazing it with some wine.I’ve actually used some red wine in this recipe as I thought it would go well with the beets.

This is really a simple yet impressive meal and the beetroots lend a gorgeous colour and a hint of sweetness to the Risotto.The Parmesan shaving and drizzle add a hint of style making it quite eye-catching and an elegant presentation.This recipe is for keeps and I can’t wait to try it out again.

IMG_4142

IMG_4137

Ingredients:

  • 320 grams Gallo Arborio rice
  • 1 litre chicken or vegetable stock
  • 1 medium Onion chopped
  • 2-3 pods garlic (minced)
  • 2 small beetroot (boiled and pureed)
  • 40 grams butter
  • 1 glass of red wine
  • Freshly grated Parmesan shavings
  • 2 Tablespoons Avocado Oil
  • Salt and pepper to taste

Directions:

  1. In a saucepan, melt the butter over medium heat and sauté the onions till translucent.
  2. Then add in the minced garlic  and sauté further.
  3. Add the rice and let sauté till rice is transparent.
  4. Add in the wine and stir till it evaporates.
  5. Now keep adding spoonfuls of the stock and let it simmer on a slow flame.
  6. Do keep adding more stock as the stock is absorbed by the rice.
  7. When you have used about 2/3 rd the amount of stock,you may start adding the beetroot puree a little at a time.
  8. Continue adding the stock and bits of puree till  the rice is cooked al dente and is creamy in texture( approx. 20-25 minutes).Season with salt and pepper.
  9. Add the parmesan shaving and season with some salt if necessary.
  10. Drizzle with Avocado Oil.
  11. Garnish with Parmesan Shavings.
  12. Serve hot.

Oven Grilled Chicken with Potatoes and Vegetables

IMG_3517

How’s the summer treating you? Kind and cool I hope….While I prefer the heat over cold wintry days any day, the summer month’s here in Mumbai have been sweltering hot.Perhaps most of you would agree that the last thing on one’s mind is cooking in the heat.

Well the dear son is here on his holidays from Montreal and  yes I’ve been pampering him with his favourite meals.He often hear’s me complain about the heat and of course the eternal debate on what to cook for dinner!  I for one have been trying to simply meal times at home. At least the dinner’s. A couple of posts ago I wrote about focussing on easy and fuss free cooking ideas.This dinner idea is just that.A oven grilled boneless chicken accompanied with the starchy goodness of some Hasselback Potatoes and a healthful serving of  pan charred Zucchini and carrots. Well balanced,nutritious and gets done in just about 30 minutes.Yes that’s my new kitchen mantra.Well for the summer’s at least.

So how’s that for an ultra quick and  family friendly recipe that’s light and refreshing and one that can just as well become a part of your weeknight repertoire? Do share some of your easy meal ideas here.I would love to hear from you. Continue reading

Chicken Meat Loaf: Masterchef Approved

Watermark

 

Traditionally a Meatloaf calls for either ground beef or even mutton mince which works great too.I have been trying to cut back on using red meat and was looking for a leaner option for a meat loaf.Chicken mince is a great low-fat option for most pies and have experimented with it in a Shepherd’s pie as well.I was contemplating using it while experimenting with a meat loaf recipe.Now those of you have been following my journey,probably know that I’ve been involved with content creation for  Masterchef Sanjeev Kapoor’s  Khazana Youtube.It’s been an exhilarating experience indeed.

I choose to make up this chicken meat loaf as a recipe for a demo a few weeks ago.I had made this up a couple of times in my kitchen,hence was pretty confident of the outcome.The family too loved it,especially since it comes out really quite moist.I went on with the rest of the demo’s for the day and was pretty much done by lunchtime.Now Alyona Kapoor (Chef Sanjeev Kapoor’s wife) who is a dear friend of mine wanted to sample some of this when it was ready so I decided to take some over to her office for lunch.It was just then the Masterchef walked in and decided to have a bite of this himself.“Moist as ever and very good” is what Chef Sanjeev Kapoor commented on having a bite of this meatloaf. Continue reading