Directions for: Beet Risotto
Ingredients
3 medium beets (3)
3 cup chicken stock (500 mL)
3 Tbsp butter (50 mL)
1 Tbsp olive oil (25 mL)
1 small white onion, minced (1)
3 shallots, minced (3)
4 clove garlic, minced (4)
1 cup white wine (375 mL)
2 cup Italian short grain rice, such as Carnaroli, Arborio or Vialone Nano (500 mL)
cup Parmesan cheese plus curls for garnish
1 tsp salt
tsp freshly ground pepper
Directions
1. Wash and peel beets. Place beets in a medium saucepan, add 3 cups (500 mL) stock and 3 cups water. Bring to a boil, and cook for about 40-45 minutes or until fork tender.
2. Remove two of the beets and allow to cool. Grate and set aside. (Reserve remaining beet for eating.)
3. in a wide saucepan over medium heat, add olive oil, and 1 tablespoon (15 mL) butter.
4. Saut onions and shallots for about 5 minutes or until tender.
5. Add garlic and continue to saut for another minute.
6. Add rice and stir to coat
7. Add wine, and bring to a boil, cooking for 2 minutes.
8. Add stock from beets, one ladle at a time. before adding the next ladle of stock, allow rice to absorb all liquid in the pan. after the first 3 ladles, add the grated beets. Continue adding stock one ladle at a time and cook for about 18-20 minutes or until cooked to desired doneness.
9. when rice is done, traditionally it should be a bit "soupy", stir in remaining butter and parmesan cheese.
10. Finish with cheese curls.
See more: Party Favourites, Italian, Rice/Grain, Dinner, Beef