This version of beet risotto uses vegetable stock and is jam packed full of lovely sweetness and deep rich beet flavor. It's made with a combo of beets and traditional arborio rice. And how about that color?!
Food by Saskia van Deelen + Photography by Julia Cawley
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14 ounces beets
2 cups vegetable stock
2 cups beet juice
6 tablespoons olive oil
2 shallots, finely chopped
1 garlic clove, finely chopped
2 rosemary sprigs,
9 ounces Arborio rice
1 cup white wine
1 tablespoon lemon juice
4 tablespoons cold butter
1 cup grated Parmesan cheese
- Wash the beets. Leave whole, and boil in salted water for about 30 minutes. Drain cool. Peel and finely chop.
- Bring the vegetable stock and beet juice to a simmer. Keep warm over low heat.
- Heat the olive oil in a large pot, and sauté the shallots and garlic. Stir in rosemary, add the rice, and cook for 1 minute. Deglaze with white wine and lemon juice. Cook over moderate heat and allow to evaporate.
- Add a ladle of beet stock to rice mixture, and stir until it’s almost evaporated. Add another ladleful of stock and stir again. Continue in this manner until the risotto is almost done.
- Stir in the beets, and cook until risotto is al dente, which means slightly underdone.
- Remove the pan from the heat, season the risotto with salt and pepper, and stir in the cold butter in small pieces.
- Finally, mix the Parmesan cheese into the risotto, and let it melt.
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