Beetroot risotto with chicken soufflé
4 servings
120 minutes
Beetroot risotto with chicken soufflé is an exquisite blend of Italian classic and delicate French accent. This unusual recipe combines creamy risotto with the natural sweetness of roasted beetroot and airy chicken soufflé, creating a harmony of flavors and textures. The dish impresses with its rich color, intense flavor, and pleasant contrast – the velvety base of the risotto is complemented by the lightness of the delicate soufflé. Red wine adds depth to the risotto, while parmesan and butter complete the composition, making it rich and warming. It’s a wonderful choice for a romantic dinner or festive lunch where every spoonful is a delight. It can be served with a glass of dry wine, adding a touch of elegance, while the aroma of herbs and nutmeg gives it warmth and sophistication.
1
Boil the chicken breast with herbs. Remove the chicken and strain the broth.
- Chicken breast fillet: 350 g
- Chicken broth: 400 ml
2
Wash the beetroot, wrap it in foil, and bake in the oven for 1 hour. Cool, peel, and grate on a coarse grater.
- Beetroot: 1 piece
3
Chop the chicken fillet, mix with the yolk, butter, chopped green onions, cream, nutmeg, salt and pepper. Mix everything and add the beaten egg white (gently fold in).
- Chicken breast fillet: 350 g
- Chicken egg: 1 piece
- Butter: 50 g
- Spring onion: 1 bunch
- Cream: 150 ml
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the prepared minced meat to a mold and bake at 160 degrees for 25–40 minutes until cooked.
- Chicken breast fillet: 350 g
5
Sauté chopped onion and garlic in a mixture of butter and olive oil until soft.
- Onion: 1 piece
- Garlic: 2 cloves
- Butter: 50 g
6
Add rice to the frying and fry on high heat, stirring actively, then add beetroot and fry until excess moisture evaporates.
- Rice: 150 g
- Beetroot: 1 piece
7
Set to medium heat and add red dry wine, evaporate it completely and add chicken broth in 100 ml increments as it absorbs, until the rice is cooked al dente.
- Dry red wine: 150 ml
- Chicken broth: 400 ml
8
Remove from heat, stir in grated cheese and butter, mix well, and let it sit covered for 5 minutes.
- Parmesan (Parmigiano Reggiano): 130 g
- Butter: 50 g
9
Serve beetroot risotto with chicken soufflé.
