Saturday, December 11, 2010

Beet Risotto

It's possible that I should change the title of the blog to something related to risotto because I've posted so many risotto recipes. But here is another great one! Beets! I found the recipe in one of my Food and Wine cookbooks and cut it in half (the original recipe called for 3 cups arborio rice, too much for me!).

Beet Risotto (adapted from Food and Wine)

What You Need
- 3-4 cups vegetable stock
- 3 tablespoons unsalted butter
- 1 medium sweet onion, finely chopped
- 2 beets , peeled and coarsely shredded, plus thinly sliced beets for garnish
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 3/4 cup young pecorino cheese, freshly grated (I used parmesan)
- 2 teaspoons poppy seeds, plus more for garnish (I didn't have any, but I think it would be nice looking with them)

What You Do
1.In a saucepan, bring the stock to a simmer; cover and keep warm.
2. In a medium enameled cast-iron casserole, melt the butter.
3. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.
4. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.
5. Spoon half of the beets into a small bowl.
6. Add the rice to the casserole and stir.
7. Add white wine and cook, stirring until wine is gone (2 minutes).
8. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.
9. Continue adding the stock 1 (or half) cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.
10. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds (if you have them).
11. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.
12. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.

Crazy color! But delicious.

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