Rice is such a versatile ingredient.
Personally, I have always liked it in pretty much every possible way. Through the years I’ve expanded my repertoire but my favorites are still the same. Way up there is risotto of course. Not only eating it is a treat, but cooking risotto is almost therapeutical.
You take your time to prepare the mise en place and then slowly go from sizzling to creamy. I admire
Italians for taking the simplest ingredients and turning them into jewels.
Dishes that have depth and flavor and color, not to mention richness.
Italians for taking the simplest ingredients and turning them into jewels.
Dishes that have depth and flavor and color, not to mention richness.
Anything can go into a risotto from my point of view. I cannot think of a single vegetable or condiment that doesn’t complement rice. Even rice pudding can be made risotto style with fruits and milk (or cream?!).
The first real risotto I remember eating was primavera, with all the little colorful vegetables. Primavera means spring in spanish so it’s very descriptive. This is more of an Indian summer risotto, or rosa (pink) like it’s called in some books. I will make use of my last beets that I roasted with olive oil, salt and pepper. And the last cup of red wine will find it’s way into the pan also. The intense colours make for a striking dish.
It’s raining outside but the hot weather is not relenting. So risotto is a nice way of ending the day. And then I can make risotto cakes with the leftovers. See? It should get extra points just for that.
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The amount of salt in any risotto depends on what type of broth you are using. I find that the broth is enough and don’t add any extra salt, just pepper. And remember risotto waits for no one; should be served immediately.
Scale
Ingredients
For the beets:
- ¾ pound about beets
- 1 Tbs olive oil
- Salt and black pepper
For the risotto:
- 5 cups broth approximately
- ½ cup red wine
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1/3 cup minced shallots
- 1 ½ cups Arborio or Carnaroli rice
- 1 cup roasted beets (peeled)
- 3 Tbs butter (diced)
- 1/3 cup grated asiago cheese
- 2 Tbs. chopped fresh parsley
- Freshly grated black pepper
- 2 oz. semi soft goat cheese
Instructions
For the beets:
- Preheat oven to 350ºF / 180ºC.
- On a large piece of aluminum foil, put washed, unpeeled beets. Drizzlewith olive oil, salt and pepper.
- Lift the foil to encase the beets and make a pouch. Prickle a few times with a fork, and bake for 45 to 55 minutes, until a knife can be easily inserted. Let cool and peel.
For the risotto:
- Dice half of the roasted beets, and grate the other half. Reserve.
- Bring broth to steady, slow simmer in a saucepan.
- Heat butter and oil in a heavy pan over moderate heat. Add shallots, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown it.
- Add the rice and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add red wine and stir until completely absorbed.
- Add ½ cup of broth and all of the beets. Stir well and wait until the liquid is almost absorbed. Then continue adding the simmering broth, ½ cup at a time.
- Stir as needed to prevent sticking.
- The risotto will take about 18 to 20 minutes, the rice will be tender but still firm.
- Remove the pan from the heat and immediately add the reserved 3 Tbs butter, asiago cheese, and parsley.
- Stir vigorously to combine with the rice.
- Add black pepper and check for salt, and add more if needed.
- Divide equally between the plates, add some crumbled goat cheese on top, a drizzle of olive oil and serve immediately.
adapted from Risotto by J. Barrett and N. Wasserman
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