Would this not be a perfect side to serve your honey on Valentine’s Day? Look at that gorgeous red color! Pictures can’t do it justice (at least mine can’t…. I need that photo class!)
Don’t be afraid of risotto – it’s not that scary! It takes about 30 minutes to make and trust me, there is no need to continually stir for 30 minutes (like I always believed!). It only takes two pots (three in the beet risotto case) and is essentially fool-proof.
3 medium-sized beets
1 small onion, minced
3 cloves garlic, minced
1 cup arborio rice
1/4 cup dry white wine
2-3 cups chicken stock
2 cups water
1 tbsp butter
1/4 tsp thyme (1/2 tsp if fresh)
1/4 tsp rosemary (1/2 tsp if fresh)
1/4 cup parmesan cheese
pepper to taste
1. Cut the root end and tops off of the beets. Place on a large sheet of tin foil. Drizzle with evoo and sprinkle with coarse sea salt and fresh pepper, and wrap tightly in the foil. Roast at 425°F for 45 minutes to 1 hour… or until a fork easily breaks the beets. When they are done, move on to the following.
2. In a small saucepan, mix water and 2 cups of chicken stock and heat until warm (not boiling). Keep the last cup as backup if more liquid is needed. In a large sauce pan, heat a good dollop of evoo over a medium high heat. Add the onions and garlic and saute until onions become translucent. Add rice and continue to saute for 3-4 minutes or until slighty changing in color.
3. Here comes the fun. Add the white wine and stir well. When the wine is evaporated, add 1 cup of the stock/water mixture. Stir well for a minute. Let simmer until evaporated. Add another cup of the stock, stir for a minute, let it soak into the rice (technically it doesn’t evaporate…). While this is occurring, peel the skin off the cooked beets and coarsely mash (a potato masher works great!)
4. When 3 of the 4 cups of stock/water have been used, add the mashed beets, butter, thyme, and rosemary. Stir. Add the remaining cup of stock, stir well, and let simmer until soaked in. I recommend tasting the risotto here. If it still needs a few more minutes, add a little more stock (the 5th cup that was reserved). Remove from heat and right before serving add the parmesan cheese and stir well. Garnish with a spring of fresh thyme or rosemary.
The hard part of making this risotto was attempting to clean up with two pups guarding the sink…. (I think they wanted to be the dish washers!)