Beetroot and Red Wine Risotto with Seared Halloumi

About Beetroot and Red Wine Risotto with Seared Halloumi

Ingredients

• Beetroot puree 1 cup
• Red wine 1 cup
• Arborio rice 2 cups
• Halloumi cheese 4 tbsps
• Borges olive oil 2 tbsps
• Garlic, chopped 2 tbsps
• Onions, chopped 1 cup
• Celery, chopped 1 tsp
• Vegetable stock 2 cups
• Salt to taste
• Black peppercorns, crushed to taste
• Balsamic vinegar 1 tbsp
• Butter 3 tbsps
• Parmesan cheese, grated 2 to 3 tbsps
• Fresh mint leaves, chopped to garnish

How to Make Beetroot and Red Wine Risotto with Seared Halloumi (Stepwise Photos)

Method

1. Heat 1 tbsp olive oil in a deep non-stick pan, add garlic, onion and celery and saute for 2 minutes. Add Arborio Rice and sauté for 2 minutes.
2. Add vegetable stalk, mix and cook on high heat. Add salt, crushed black pepper and red wine and mix well. Add balsamic vinegar and mix.
3. Add beetroot puree, mix and cook on low heat till the rice is cooked al-dante.
4. Add butter and parmesan cheese and mix well.
5. Dice Halloumi cheese. Heat remaining olive oil in another non-stick pan, add the Halloumi cheese slices and sear.
6. Sprinkle mint leaves and crushed black peppercorns on them and saute till the cheese slices are golden.
7. Transfer risotto onto a serving platter, arrange the halloumi cheese slices around it and serve hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps