A sweet, luxurious treat. I love a good risotto and this one doesn’t miss a beet. The brilliant, magenta hue of the creamy short grain rice mixed with the texture of the al dente beet cubes delivers an orgasmic food experience not soon to be forgotten. The beet is truly featured in this dish raising up the natural sweetness of the beet. I gotta give props to the guys over at ChefSteps for this inspirational dish.
- 1500g Beets, with greens, about 5 whole beets
- 1 big kale leaf
- 30g Fresh lemon juice
- 8g Salt
- 200g Arborio rice
- 75g Olive oil
- 130g Onion, minced
- 100g White wine
- 300g Water or chicken stock
- 50g Parmesan, plus more for garnish
- 30g Butter to finish
- Wash and peel all the beets.
- Dice two of the beets into cubes about 5mm in size. This ensures that they cook quickly and evenly when added to the risotto. You’ll need about 200g beet cubes.
- Juice the remaining beets to make about 200g juice.
- Chiffonade the kale and place into a bowl with lemon juice and salt. Set aside until you’re ready to serve.
- Place oil, onion, rice, and salt in a medium sauce pan over medium-low heat.
- Sauté for five minutes, stirring occasionally until onions are translucent and tender.
- Add about 100g of wine continuing to slowly stir the rice, cooking until wine is just about gone, about 3 minutes.
- Add beets and remaining stock. Cook, stirring, until liquid is just about gone, about 3 minutes.
- Add 100g beet juice. (The beet juice is saved until the end to taste as fresh as possible.) Stir for about 3 minutes, until liquid is just about gone. Add the last 100g beet juice. Stir.
- After about 3 more minutes, the rice should be nearly finished and the risotto should have a creamy texture.
- To finish the risotto, stir in the 30g butter. Add a handful of Parmesan, too, for a little extra thickness.
- Stir everything together until nice and creamy.
- Plate and garnish with Parmesan and pickled kale.