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Risotto with Glazed Chestnut and Carrot
Ingredients and method
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
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