Pink risotto with fried herb paneer

Name: Pink risotto with fried herb paneer
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 Garlic cloves; 4 Stem(s) flat leaf parsley; 1 l Milk; 100 g Whipped cream; 1 TEASPOON Salt; 3 TABLESPOONS White wine vinegar; 2 Onions; 1 package (500 g) pre-cooked beetroot (vacuum); 3 TABLESPOONS Olive oil; 300 g Risotto rice; 200 ml dry white wine; 700 ml hot liquid (e.g. whey from the paneer or vegetable broth); 50 g Parmesan (piece); 7-10 Tbsp salt, pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 Garlic cloves
4 Stem(s) flat leaf parsley
1 l Milk
100 g Whipped cream
1 TEASPOON Salt
3 TABLESPOONS White wine vinegar
2 Onions
1 package (500 g) pre-cooked beetroot (vacuum)
3 TABLESPOONS Olive oil
300 g Risotto rice
200 ml dry white wine
700 ml hot liquid (e.g. whey from the paneer or vegetable broth)
50 g Parmesan (piece)
7-10 Tbsp salt, pepper

Directions

1
Peel and finely chop 2 cloves of garlic. Wash parsley, shake dry and chop. Boil up milk, whipped cream and salt in a high pot. Remove the pot from the stove. Stir in white wine vinegar, the milk will flocculate.
2
Stir in garlic and parsley. Pour the milk into a damp kitchen towel or gauze. Pull the cloth together over the milk mixture, drain and allow to cool slightly. Squeeze out the rest of the liquid (yields approx. 3⁄4 l whey).
3
Tie tightly with kitchen twine at the top, place in a sieve and weigh down with 2-3 kg for approx. 1 hour (e.g. with a pot or a board and cans of food on top). Unwrap the finished panelling.
4
For the risotto, peel onions and garlic and dice finely. Drain the beetroot and dice finely. (Attention! They stain strongly. Best to wear disposable gloves) Heat 2 tablespoons of oil in a pot.
5
Fry the onions and garlic until transparent. Add the rice, stir-fry for 1-2 minutes until the rice grains begin to crackle. They should become glassy, but must not take on any colour.
6
Deglaze with wine. Allow to evaporate at medium heat while stirring for about 1 minute. Add beetroot. Add hot liquid until the rice is covered. Once the rice has absorbed the liquid, add hot liquid again.
7
Simmer rice open at low heat for 25-30 minutes until al dente. Stir over and over again so that nothing sticks. Grate the parmesan, stir in. Season to taste with salt and pepper.
8
Cut the paneer into pieces. Heat 1 tablespoon of oil in a frying pan. Fry the paneer on both sides for about 2 minutes and remove. Serve with risotto.