#MadeAtLeiths: Dan Cameron shares his recipe; Beetroot Bloody Mary Risotto

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#MadeAtLeiths: Dan Cameron shares his recipe; Beetroot Bloody Mary Risotto

Dan Cameron @chef_dan_cameron, Leiths Alumni shares his Beetroot Bloody Mary risotto recipe as a part of our #MadeAtLeiths series.



500g cooked beetroot
1 litre chicken or vegetable stock
2 tbsp olive oil
1 large banana shallot, finely chopped
300g risotto rice, I use Carnaroli but Arborio works equally well
Pinch of celery seeds
50ml vodka
15g butter
Small bunch celery leaves, finely chopped
Celery salt, to taste
Black pepper, to taste
15 - 30g parmesan, finely grated
Squeeze lemon juice
Dash of Worcestershire sauce
Dash of Tabasco sauce


  1. Place half the beetroot with the stock into a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely dice the remaining beetroot and set aside.
  2. Heat the olive oil in a saucepan over a low heat. Add the onion and fry gently until very soft. Stir in the risotto rice and a small pinch of celery seeds until coated in the oil.
  3. Turn the heat to high and pour in the vodka. Cook for 1–2 minutes until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but will still be al dente.
  4. Beat in the butter and diced beetroot. Stir through the celery leaves and season with celery salt and black pepper. Add parmesan as a seasoning, a little at a time, tasting as you go. Finish with a squeeze of lemon juice and a dash of Tabasco and Worcestershire sauce.
  5. At the restaurant we served this with hot smoked wild seabass, but it works equally well with salmon or as a vegetarian option with goats cheese.

Author: Ailie Bishop


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