Tuesday, July 20, 2010

For Beet Lovers Only (Beet Risotto)

Disclaimer: Seriously if you are not a fan of beets, you might want to skip this recipe. There's a macabre like quality to the finished product that might be a little too much for those unfamiliar with the aesthetic effect that beets and beet juice can have on things. That said, this would be a great dish to make for a Halloween party.

Things get a little dicey around here right before we leave to go out of town. I like to play a little game with myself where I try to get the fridge down to empty and use up all the perishables without going to the grocery store and buying any more stuff. Of this desire to not be wasteful is born my beet risotto.

Beet Risotto
5 medium beets
3 small to medium onions
3 cloves of garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 cup white wine
1/2 cup arborio rice
4 cups chicken stock
1 cup grated parmigiano reggiano
several sprigs of thyme
1 tablespoon chopped parsley
salt and pepper
I clean and peel the beets, onions and garlic and cut them into pieces that will fit through the tube of the food processor.

I let the food processor do the work on this one. Attempting to grate beets by hand would be a huge mistake. Unless you are into the crime scene look for your kitchen.

Once all the vegetables are shredded, I add them into a pan with the olive oil, butter, thyme and some salt and pepper. I cook on a medium high heat for about 5 minutes or so.

Then I add the arborio and cook for another 5 minutes or so.

Add the wine, and stir til absorbed. Add stock a half cup at a time, stirring until absorbed after each addition.

After about 30 minutes, the stock should be gone and the rice should be cooked, but firm. Remove from heat and add cheese and parsley.

Despite its odd appearance, it's pretty yummy, and a little on the sweet side.

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