Creamy + vibrant red beet risotto

A colourful red beet appetizer topped with a savoury basil goat cheese mousse.


Basil Goat Cheese Mousse


  1. Combine all ingredients for mousse in a deep narrow vessel and blend with a hand mixer. Alternatively finely slice basil and fold into goat cheese with all remaining ingredients and store in fridge until required. In a saucepot, bring stock to a gentle simmer. Add peel and scraps from the beets.
  2. In a large saucepan on medium heat, add vegetable oil, shallots and garlic. Sweat for 1 minute before adding rice and stirring to coat each grain, approximately one minute.
  3.  Add wine and stir until absorbed, then add raw beets and continuously add 3/4 cup of broth at a time until the broth is finished. This process should take approximately 20 minutes.
  4. Remove from heat and stir in butter, Parmesan and chives. Allow to cool in a baking tray lined with parchment.
  5. Once cooled roll in saran wrap and form logs 2.5” in diameter and freeze.
  6. Pre-heat large saucepan to medium heat with 1 tbsp vegetable oil. Remove logs from freezer and slice into ½” rings and pan sear until golden brown. Top with basil goat cheese mousse

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