Beetroot Risotto, Heidi Goat Feta, Farm House Arkady Lamb
Ingredients
Shalotts 5
Greenman’s Organic Garlic 1 small bulb crushed
Oregano good hand full
Marjorie’s Place Red wine – big glug
Arborio rice hand full per person
Manjimup fruit & veg’s Beetroot 1 large
Stock
Pine bolete vinaigrette (recipe to follow)
Farm House Arkady Lamb
Salt
Pepper
Olive oil
Heidi feta
Pine bolete salt rub (recipe to follow)
Method
Make stock by roasting chicken carcases and necks until golden, top with water and deglazed roasting pan juices and bring to the boil then very low simmer for 3 hours..strain
Place chopped beetroot into the stock and cook until softened…remove and blend to add closer to the end of cooking the risotto
Chop shallots and garlic then saute in oil until opaque
Add oregano
Add the rice and stir until opaque
Glug in the wine and allow to reduce by half
Start adding stock ladle full at a time…once your rice is half way there add the beetroot puree
Continue adding stock until aldente
Add a table spoon of pine bolete vinaigrette (alternatively add lemon juice to taste)
Season to taste and add beetroot leaves
Top with Heidi goats cheese
For the lamb loin
Rub lamb in salt rub….sear on both sides until cooked to your liking..
