Beet Risotto March 09 2015


  • 2 large Jesse Tree Beets
  • 3 tablespoons Olivastro Extra Virgin Olive Oil
  • ½ cup onion, minced
  • 2 tablespoons shallot, minced
  • 2½ cups Ellebi arborio or carnaroli rice
  • ½ cup white wine, dry
  • 6½ cups chicken stock
  • ½ teaspoon salt, or as needed
  • 3 tablespoons Parmigiano-Reggiano, freshly grated
  • 2 tablespoons unsalted butter
  • freshly ground black pepper
  • goat cheese for garnish








































































 What To Do:

  1. Cut beets into 1/4-inch dice and conserve liquid in package.
    Strain the reserved liquid through a coffee filter or sieve lined
    with cheesecloth. Set the beets and their liquid aside.
  2. In a heavy, wide 3 to 4-quart casserole or pot, heat
    the olive oil over medium heat. Add the onions and shallots
    and cook them until golden, stirring often, about 8 minutes.
    Add the rice and stir to coat with the oil. Toast the rice
    until the edges become translucent, 1 to 2 minutes.
  3. Pour in the wine and stir well until evaporated.
    Add 1/2 cup of the hot stock and the salt.
    Cook, stirring constantly, until all the stock has been absorbed.
    Continue to add hot stock in small batches, just enough
    to completely moisten the rice, and cook until each
    successive batch has been absorbed. After about 10 minutes,
    stir in the beets and beet liquid. Stir until the beet liquid is
    absorbed, then continue adding the stock as above.
    Stir constantly and adjust the level of heat so the rice is
    simmering very gently while adding the liquid until the rice
    mixture is creamy and al dente. This will take 16 to 20 minutes
    from the time the wine is added.
  4. Remove the casserole from the heat. Beat in the butter
    first until completely melted, then the cheese. Adjust the
    seasoning with salt, if necessary, and pepper. Garnish with
    goat cheese and serve immediately, ladled into warm serving bowls.