BEET 8

From: "Lunch Lady Recipes & Tips" <info@PROTECTED>

Subject: BEET 8

Date: April 20th 2023

Recipe of the Week
Beet Risotto

"Beets are the vegetable that brings people together. Everyone has an opinion on them, whether they love them or hate them." - Unknown

Okay, so here's the deal: I'm a beet hater. I'm talking full-on, deep-rooted beet animosity. I've been served beets by some seriously wonderful chefs, and I've hated every single bite. So imagine my reaction when I showed up to my friend's house for dinner and found out that she was serving beet risotto as the main course.

I resigned myself to a night of pretending to enjoy the culinary equivalent of a root canal, but then something miraculous happened. The dish that was placed in front of me was a work of art. I'm talking a masterpiece of fuchsia-colored rice that was almost too pretty to eat. Almost.

I took a hesitant bite, expecting the worst. But the flavors were a symphony of sweet, savory, and earthy goodness. And the texture? Oh man, it was like a warm hug in my mouth. Creamy, velvety, and just downright comforting.

So there you have it, folks. I, the beet hater extraordinaire, have been converted. If you need me, I'll be in the kitchen, whipping up some beet risotto like a pro.

Ingredients

6 cups chicken or vegetable stock (or water mixed with Knorr veg paste and No-Chicken powder)
1 cup white wine
2 to 3 tablespoons unsalted butter plus more to finish
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2 beets, peeled and coarsely grated
2 bay leaves and a pinch of thyme
2 to 3 cloves crushed garlic
1&1/2 cups arborio rice
3 to 4 ounces grated parmesan or pecorino cheese, to taste
Chiffonade of beet greens to garnish (optional)

Directions

In a saucepan, bring the stock to a simmer; cover and keep warm.
In a large non-stick pan, melt the butter and the oil. Add the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, about 12 minutes. Spoon half of the beets into a small bowl.
 
Add the rice to the onions and cook, stirring, for 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and stir over moderate heat, until nearly absorbed. Add 1 cup of the warm stock to the rice stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is NOT QUITE al dente, still slightly chewy and “chalky”. Remove from heat, cool, and refrigerate until service.
Add cold rice back to the pan and continue heating with ladles of hot broth until al dente and a thick sauce forms.
Stir in the cooked beets, cheese, and more butter if desired. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with thinly sliced beet greens and serve.

ENJOY!

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