Beets
Beet Risotto
from The World in My Kitchen
3/4 lbs beets (1 small bunch)
Olive oil
6-7 cups chicken stock
2 Tbl extra virgin olive oil
1/2 cup onion, finely chopped
1 1/2 cups arborio rice
2 garlic cloves, minced
1/2 cup white wine
Salt
Pepper
1/2 cup Parmesan cheese, grated
2 Tbl flat-leaf parsley, finely chopped
Roasting the beets:
Preheat the oven to 400 degrees F. Place the beets in a small baking dish and lightly drizzle with olive oil. Roll the beets around until they are completely coated in oil. Cover tightly with foil. Roast for about 20 minutes or until they are easily pierced with a fork. Remove from the oven and cool completely. Peel the beets--the skins should slide off easily. Dice.
Making the risotto:
Place the chicken stock in a saucepan and bring to a simmer. Reduce the heat to low.
In a large, heavy-bottomed pan, heat the 2 tablespoons of oil over medium heat. Add the onions and stir occasionally until the onion soften, about 3 minutes. Add the rice and garlic, stirring constantly until the rice is completely covered in oil and starts to crackle, about 3 minutes.
Add the wine and stir constantly until the wine has been almost completely absorbed. Add a ladleful of stock and continue to stir until it has been almost completely absorbed. Add another ladleful, and continue doing this for about 10 minutes.
Stir in the diced beets. Add more stock, and continue as before for another 10-15 minutes or until the rice is finished. The rice should not be mushy, but should also not be hard in the middle. When the rice is finished, add the Parmesan cheese and parsley. Season with salt and pepper. The rice should be creamy--if not, add another ladleful of stock.
Serve hot.
