Beet Risotto With Pecorino
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Shallot (minced)2 cups
Arborio Rice3 cloves
Garlic (roughly chopped)1 cup
Red Wine4 cups
Juice (fresh red beet)1.5 cups
Vegetable Stock2 tbsps
Unsalted Butter2 tbsps
Chives (finely chopped fresh)1 sprig
Rosemary (fresh)Directions:
1
Add the oil and shallots to a large, high-sided saute pan over medium heat
2
Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes
3
Add the rice and toast for about 5 minutes, stirring to coat the grains with oil
4
Add the garlic and cook, stirring, until aromatic
5
Deglaze the pan with the red wine
6
Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock
7
Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed
8
Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes
9
Stir in the butter and then the pecorino
10
Taste for seasoning and adjust as needed
11
Serve garnished with Roasted Red Beets, more pecorino, and chives
12
Preheat the oven to 350 degrees F
13
Place the beets in the center of a large piece of foil and drizzle with the olive oil
14
Add the garlic, rosemary and some salt and pepper
15
Crimp the edges of the foil together to seal
16
Roast until tender, 40 minutes
17
When cool enough to handle, remove the skins and cut the beets into dice