Risotto with Glazed Chestnut and Carrot

Chestnut gel ingredients

• 2 sheets of gelatin
• 2 tbsp cold water
• 2 cups corn syrup
• Handful of chestnuts

Ingredients

• Carrot
• Risotto
• Willja Cereal Mix Organic
• Oil
• Lupin Cress
• Sweet Peeper
• Tahoon Cress

Method

• Make risotto
• Cut thin slices from carrot
• Make a gel with chestnut, gelatin leaves, cold water and corn syrup.
• Boil half of chestnuts and roast the other half.
• Saute and glaze the chestnuts.
• Use a round mold to place the risotto on the plate.
• On top, place the carrot slices, the Willja Grain Mix Organic and the glazed and sauteed chestnut.
• Pour an oil of Tahoon Cress around the dish.
• Finish the dish with Lupine Cress and Sweet Peeper.

Recipe: Eric Miete