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Dean Kavara and Jil
Vincent are the friendly yet
formidable team behind the
food at Banque & Bohem
BEETROOT AND GOATS CHEESE RISOTTO
Banque & Bohem chef Dean Kavara uses the freshest seasonal
produce to create a risotto as striking as their vintage interiors
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With its dangling chandeliers and elegant retro decor, new
independent restaurant/bar Banque & Bohem is cutting quite a dash
in Bournemouth. It’s certainly a transformation from predecessor The
Winchester and now features themed private rooms, an extensive
cocktail menu and a mix of exotic and British cuisine.
Head Chef Dean Kavara and Sous Chef Jil Vincent pride themselves on
using only the freshest local produce – most of which is sourced through
local supplier Country Fare – for their unusual and inspiring dishes. It also allows them to cater for almost any
dietary requirement.
As a spokesperson for the venue told us: “This beetroot and goats cheese risotto was designed purely through
the minds of passionate chefs that know how things should taste, and with its stunning presentation has quite
naturally become a best seller. Don’t forget to look out for upcoming special events too, all have their own
innovative menus designed to capture your palate – next in line is Valentines on February 14th, and we promise
you won’t want to miss it!”
Ingredients Method
500g cooked beetroot
1 litre vegetable stock
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
300g risotto rice
100ml white wine
Small bunch parsley, finely chopped
Squeeze of lemon juice
Salt and freshly ground
black pepper
To garnish
Oil, for deep-fat frying
Baby candy beetroot, thinly sliced,
washed and very thoroughly dried
150g creamy goat’s cheese,
crumbled
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. Chop the
remaining beetroot and leave to drain in a colander.
2. Heat the olive oil in a large casserole dish or saucepan. Add the onion
and fry gently until very soft. Add the garlic and cook for 2–3 minutes.
Stir in the risotto rice until coated in the oil.
3. Turn the heat to high and pour in the wine. 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.
4. Repeat until all the stock has been added. At this point, the rice will
have a creamy texture but still be al dente.
5. Beat in the remaining butter and diced beetroot. Stir through the
herbs and check the seasoning, you might want to add a squeeze of
lemon juice.
6. For the garnish, half fill a heavy-based saucepan or deep fat fryer with
vegetable oil. When it has reached 170°C, add the thinly sliced beetroot
a few at a time. Cook for 1 minute or until crisp and glossy. Drain on
kitchen paper and sprinkle with salt.
7. Divide the risotto between four warmed plates and crumble over the
goat’s cheese
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