How to Make Risotto with Beet & Brie Cheese скачать в хорошем качестве

How to Make Risotto with Beet & Brie Cheese

🔴 How to Make an amazing Risotto with Beet & Brie Cheese. Recipe in the description below. 👉 Make sure to Subscribe & check my other videos on - http://youtube.com/c/thinkofoodandrey... ➡️ Creamy Risotto with Roasted Beets & Brie Cheese Number of serves: 4 People Ingredients: 0:00 - Intro Measurements Rice arborio 230 gr White wine 60 ml Butter 60 gr Vegetable stock About 400-500 ml Cream 35% 100 ml Brie cheese 120 gr Parley 100 gr Olive oil 80 ml White onion 100 gr Garlic 9 gr Red Beets 150-220 gr Parmesan cheese 50 gr Salt, Black pepper To taste Bay leaves 2 gr Walnuts (roasted) 15 gr Peppercorn 2 gr Thyme 2 gr Coriander seeds 2 gr ➡️ Method of Cooking: ✅ For the Roasted Beets - 0:42 Place the beets in a deep tray and add water up to the middle of their size. Add peppercorn, bay leaves, coriander seeds, thyme (you can use fresh or dry), two cloves of garlic, salt, and black pepper. Cover with foil and roast in a pre-heated oven to 180c for about 2-3 hours, depending on their size. When the beets are cooked, peel and cut them into any shape that you want (I am cutting them rectangle). Place the beets on a tray covered with foil and when the risotto will be almost cooked, roast them in a pre-heated oven to 200c for about 5 minutes until nicely roasted. When the risotto will be almost cooked, place the beets on a tray covered with foil and roast them in a pre-heated oven to 200c for about 5 minutes until nicely roasted. ✅ Green oil - 1:10 Take the parsley, blanche it in salted hot water for about 30 seconds. Then take the parsley out to ice-cold water. After the parsley is completely cold, using a Braun (see link in the description below) blend with one clove of garlic and olive oil for about 2-3 minutes. Strain the oil using cheesecloth or strainer. In this way, we will have a lean green oil. Chill and keep in the fridge. ✅For the Risotto - 4:26 From the brie cheese, cut a couple of nice small cubes for decoration and some cubes to add at the end of the cooking process to the rice. Heat a pot for the risotto on medium heat. Meantime while waiting, chop the onion. When the pot is hot, add the onion and sauté it almost until golden. Add the rice and keep sautéing up until the rice is hot. Then season with salt, pepper and add the white wine. Let the wine evaporate. Then start adding the vegetable stock (refer to the video for the proper technique). When the rice is almost cooked and the time to add the last batch of vegetable stock came, add one part of vegetable stock and the cream as the second part. Keep cooking until the liquids are absorbed into the rice. Then take the rice from the heat (at this moment, you can put the beets into the oven to roast them and re-heat them). Add the butter and start to incorporate it into the rice. Add the parmesan and the brie cubes when the butter has incorporated into the rice. Keep mixing until both of the cheeses are melt. Then you can start plating. ✅ Plating - 8:40 Put the risotto in the middle of the plate and on top of it, add the roasted beets. Then using the green oil, create a ring around the risotto. Break some of the walnuts, add them and the brie cubes around the beets. Decorate with nice leaves and enjoy. ✅Amazon Braun mixer, an amazing tool that you can use at home for perfect results: https://amzn.to/2D41s1F (700 watts) https://amzn.to/38n3pBQ (Simpler with fewer watts) 🔴 Make sure to check my social media for more content: Instagram: https://www.instagram.com/andrey.k47/... Facebook:   / andrey.kr47   Acknowledges: Music: https://www.bensound.com/royalty-free... #ThinkOFood #thinkofood #Thinkofood #risotto #Howtomake #risottowithcheese #cookingathome