Beet Risotto

By exdircomp

Roasted Beets

pound small beets, (about 5), well-scrubbed
Directions

1. Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

Ingredients

• 7 cups chicken stock
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 large sweet onion, finely chopped
• 2 large beets (12 ounces ), peeled and coarsely shredded, plus thinly sliced beets for garnish
• 1 small bunch beets roasted
• 3 cups arborio rice (1 1/4 pounds)
• 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)
• 2 teaspoons poppy seeds, plus more for garnish
• 2 tablespoons butter

Preparation

Step 1

1.In a saucepan, bring the stock to a simmer; cover and keep warm.
In a heavy medium saucepan, heat oil and 1 tablespoon butter over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes.

2.
Add rice; stir to coat. Stir in wine; cook until reduced by half, about 3 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the roasted beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Finish with butter. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.