Beet Risotto

Ingredients

  • 3 Cups Arborio Rice
  • 3-4 Beets (medium-large) roasted, peeled, diced, warmed
  • 1.5 Cups Dry white wine
  • Roughly 1 Cup (by volume) Parmesan Cheese finely grated
  • 3.5 TBSP Butter cold
  • 1 White Onion very small dice
  • 1/4 Cup Extra Virgin Olive Oil use good quality 
  • Salt and freshly ground white pepper to taste
  • Finely shaved fennel, and fennel frawns to garnish
  • Chives chopped small
  • Parsley chopped fine
  • 2.5 qts. (hot) Chicken Stock or other flavorful meat or vegetable stock as needed

Method of Prep

1. In a heavy-bottomed pot, add a TBSP of butter and drizzle of olive oil over medium heat. When the pan gets hot, add the diced onion. Sweat until the onions soften and become translucent.

2. Add rice and continuously stir being careful not to burn. The point of this is to “toast” the rice, while coating and flavoring each grain with butter/ oil and onion. Be careful not to burn or add color to the rice. After roughly 10-15 minutes, add the white wine. Continuously, stir until wine has mostly absorbed and evaporated. At this point remove from heat if you want to reserve for later use, or continue the recipe and begin adding the stock.

3. When adding the stock, it really should only take about three additions of a couple ladle fulls of hot stock. It is important to keep the rice moving as it cooks and absorbs the stock to insure that the grains cook evenly. After a few minutes of cooking and the rice starts to thicken, add some more stock and continue stirring.

4. When the risotto has come to more of a creamy consistency (this will usually take roughly 15-20 minutes) remove from heat. If too thick, add a bit of stock to loosen. Now add the diced beets, butter, olive oil and cheese. Vigorously stir to incorporate. The proper consistency is achieved when a ladle full of risotto is put on a plate and is able to slowly spread across the surface of the plate when tilted. Sprinkle on fennel, chives, and parsley to each serving. Be sure to serve right away.

*For another risotto recipe, check out this mushroom risotto!