Beetroot risotto recipe by Agne Costa

How did you become a chef?

I come from a family of chefs – my mom, brother, sister and I, are all chefs. My mom had a restaurant back in Brazil and we helped her with it. When I turned 18, I went to a culinary college in Portugal and never looked back. I have worked all over the world, but my favourite workstations include: Grill Royal in Berlin, Germany, Pestana Palace Hotel in Portugal, Riso House in Italy and Borana Lodge in Nanyuki.

What would you be doing if you were not a chef?

I would be a soccer player. I got an opportunity to play for Juventos Turin in Italy when I was 11, but my mom refused to let me go.

Who is your mentor?

When I was in culinary school, I worked at a hotel and this crazy German executive chef pushed me so hard. I hated him at the time but without his help I would not be here, so he is my mentor. I am my own inspiration. Every day I wake up happy to be alive. I think about places I have been, the people I have met and the places I still want to go, and that inspires me.

Which celebrities have you cooked for?

At the Grill Royal in Berlin I had George Clooney, Matt Damon, Bon Jovi, and many more celebrities eating there. Once while George Clooney was shooting a movie, he invited all the chefs for a drink after he spent a month eating there.

How would you describe your culinary style?

After working in Portugal, Spain, Germany, Italy, USA, Finland, France, and Kenya, I just twist everything. I like to be original, to create my own dishes.

What is the secret to cooking perfect tilapia?

There are many ways to do perfect tilapia but having grown up in the coast, I love to go to fishing and I carry pepper and salt with me to season the fish and eat it while it still has some life. Generally, I’d say the secret is that fresh fish does not need much, just let the taste speak for itself.

What do you love to eat at home?

I do not eat at home at all... but when my girl is in Kenya she forces me to eat at home.

Which dishes are most popular with patrons at J’s?

Beetroot risotto, but Kenyans love meat so they order pork ribs which I serve with my own version of bib sauce. They also love our chicken parmigiana and BBQ burger. Personally, I recommend the chocolate lava.

What’s your hobby?

I love art and museums. I once spent seven hours at the Louvre in Paris, France.

What is the worst thing you have tasted?

Blue cheese ice cream. I hate blue cheese.

Any cooking tips for our readers?

Be clean and organised and the rest will be easy.

RECIPE: Beetroot risotto 

Ingredients

1 tsp olive oil

1 tsp, finely chopped onions, garlic, leeks, combined

3 fresh beetroots

1 cup of risotto rice

1 litre vegetable stock

½ cup white wine

1 tsp ginger

80 g parmesan cheese

2 carrots, halved

2 courgettes, halved

1 sprig of rosemary, finely chopped

1 sprig of thyme, finely chopped

1 tsp sugar

1 tsp Balsamic vinegar

Butter

Olive oil

Rocket to serve

Salt and pepper to taste

Method

 Heat a teaspoon of olive oil in a medium size frying pan. Add onion, garlic and leek mixture and sauté until golden brown. Add risotto rice and stir for a minute until combined. 

 Add white wine and cook for a minute. Add a cup of stock and stir until absorbed by the rice. Continue to add half cup portions of the stock to the rice, one at a time, stirring continually until rice is cooked and slightly sticky.

 Blend one small beetroot. Add three tablespoons of the blended beetroot to the rice mixture and stir until combined. Add ginger and stir. Add Parmesan cheese and stir. Turn off the heat, and add a tablespoon of  butter and stir until the butter has melted and set aside.

 Boil vegetables, separately, until cooked. In a small saucepan add a teaspoon of butter and melt. Add rosemary and thyme and stir. Add boiled vegetables and sauté to combine flavours. 

 Add sugar and stir until caramelised. Add Balsamic vinegar and stir.

 To serve, divide the risotto into two round kitchen cutters. Smooth top of risotto with a spoon. Place the vegetables on top of the risotto and garnish with rocket. Gently, remove kitchen cutter and serve.

– AGNE COSTA