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Beetroot risotto with panko-crusted fried chicken breast and Parmesan

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

  • 500 g Farm chicken breast fillet
  • 200 g panko crumbs
  • 100 g BL-55 flour
  • 2 eggs
  • 500 ml oil or goose fat for frying
  • 500 g risotto rice
  • 100 g butter
  • 1 clove garlic
  • 200 ml dry white wine
  • 2 pcs (approx. 300 g) beetroot
  • 2 bunches spring onion
  • 50 g Parmesan
  • 50 ml olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • Salt
  • Pepper
  • (Fresh) thyme
  • 2 pcs (approx. 100 g) shallot

IF YOU'D PREPARE IT DIFFERENTLY

  • Celery
  • Kohlrabi
  • Pork loin
  • Pork tenderloin
  • Cod fillet

PREPARATION

  • 1
    Wrap the beetroots with their skin, with a little salt, in aluminum foil and bake them in a 160-degree oven for about an hour. Peel them and blend one of them.
  • 2
    Cut the other beetroot into cubes and marinate it for a few hours in a marinade made from wine vinegar, a tablespoon of sugar, and a pinch of salt, diluted with a little water as needed. This can be done days in advance.
  • 3
    Cut the chicken breast into strips and soak it for an hour in a brine made from 60 g of salt and one liter of water. This way, it will be pleasantly and evenly salty and remain very juicy. This step can be omitted; in that case, simply salt the meat as usual. Then, bread it in the usual way using panko crumbs.
  • 4
    For the risotto, sauté the finely chopped onion and garlic in a mixture of one tablespoon of olive oil and one tablespoon of butter.
  • 5
    Add the risotto rice and stir thoroughly until the rice is heated through.
  • 6
    Pour in the wine and stir until the rice has absorbed it completely.
  • 7
    Meanwhile, heat the broth and gradually add it to the rice, stirring continuously, preferably with a silicone or wooden spoon.
  • 8
    Add as much broth as the rice absorbs, then add the beetroot puree, season with salt, grate in Parmesan, and add butter, but do not cook these further; just remove from heat for 5 minutes.
  • 9
    During these 5 minutes, fry the breaded chicken breasts.
  • 10
    Serve with fresh spring onions, thin Parmesan shavings, and the marinated beetroot.
Tip
Instead of beetroot, you can also prepare it with celery or kohlrabi. Instead of chicken, you can fry pork loin or tenderloin, or even cod fillet works perfectly. The risotto recipe without beetroot is a basic risotto, remember that well!
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!

INGREDIENTS

IF YOU'D PREPARE IT DIFFERENTLY