Cooking
I love watching cooking shows on TV. Seeing someone cook is just a great way to learn. But even better is watching firsthand. I was very lucky to live with a family in Florence and learn to cook many classic Italian dishes by watching every move in the kitchen.
I don't think I really had proper risotto until I lived in Italy. In Italy we ate it all the time as a first course. Since I've been back I rarely order it in restaurants because I'd rather make it at home. Usually when I make it I serve it as a main dish with a salad. I've hesitated to give a recipe for risotto because you use all of your senses to cook it to perfection and there is only so much I can explain.
Beets are a vegetable I like cold better than hot, except that I adore beet soup and I think beets make one of the best risotto dishes ever. It might seem like an odd combination--beets and rice, but trust me, it's wonderful. If you've never had perfectly cooked risotto try to find a great place to try it so you get a feel for what the consistency should be. Like eating pasta "al dente" for the first itme, it is a revelation.
Roasted Beet Risotto
Serves 2 as a main course or 3-4 as a starter
Ingredients
2 beets
2 Tablespoons butter, divided
1 Tablespoons olive oil
1 onion, chopped
1 cup Arborio rice
1/4 cups white wine
3 or more cups of chicken stock or broth, heated but not boiling (canned chicken broth is fine)
1/4 cup grated Parmesan cheese
Black pepper to taste
Instructions
Begin by washing the beets, wrapping them in foil and baking at 450 degrees until done, about an hour, but check them after 45 minutes. Let them cool then cut them into small cubes.
In a large saucepan heat a tablespoon of butter with the olive oil. Slowly cook the onion until it softens but does not brown. Toast the rice in it over low heat until the grains become opaque, about 2-3 minutes.
Add the wine and let it cook, when the wine is completely absorbed add the beets. Begin adding the warm chicken stock 1/2 cup at a time, stirring frequently. When it begins to completely absorb, but before the pan dries out, add more broth. Risotto takes almost exactly 18 minutes to cook, and you really should stir and watch and listen for the sound of the rice as the stock absorbs and evaporates.
When the rice is tender yet firm, neither mushy nor chewy, remove from the heat and add a splash more stock. Let it sit covered for just a minute, it should not be too dry. Risotto makes it's own "sauce". Add the last bit of butter and the grated parmesan, mix and serve seasoning with just a touch of black pepper at the table.
Enjoy!
- Mushroom Barley Risotto: Hunger Challenge Recipe
This is a recipe I originally made for a friend who was allergic to just about everything. It's an adaptation of a Bon Appetit recipe. She liked it a lot and so it became a regular addition to my repertoire. It tastes a bit like mushroom barley soup...
- More Fear Of Frying
So here's another reason to hate frying. What a mess! To make delectably crispy and golden risotto cakes I had to dip sticky cold risotto in flour, then in beaten egg and finally in panko, a kind of Japanese crumb. Delicious? Sure. But what a bother!...
- All About Beets
Some vegetables are easy to love. And while I think of beets as Russian comfort food, they can be challenging for people. The color is so strong, the preparation is almost always messy and the flavor is, well, let's just call it "earthy". I once...
- Creamy Beet Soup Recipe
Beets are like paint bombs. Deliciously sweet, red, flavored paint bombs, so intensely colored they stain your fingers, bleed into the sink, tint the cutting board, you name it. When cooked, they aren't so much red as deep magenta. When mixed with...
- Revisiting An Old Friend
It has been a very long time. At least a year. More than a year since we've made risotto? How can this be? Well, with an ounce of saffron kicking around, it was time to correct that. Risotto is one of Matt's specialties, so I'll let him...
Cooking
Roasted Beet Risotto:Recipe
I love watching cooking shows on TV. Seeing someone cook is just a great way to learn. But even better is watching firsthand. I was very lucky to live with a family in Florence and learn to cook many classic Italian dishes by watching every move in the kitchen.
I don't think I really had proper risotto until I lived in Italy. In Italy we ate it all the time as a first course. Since I've been back I rarely order it in restaurants because I'd rather make it at home. Usually when I make it I serve it as a main dish with a salad. I've hesitated to give a recipe for risotto because you use all of your senses to cook it to perfection and there is only so much I can explain.
Beets are a vegetable I like cold better than hot, except that I adore beet soup and I think beets make one of the best risotto dishes ever. It might seem like an odd combination--beets and rice, but trust me, it's wonderful. If you've never had perfectly cooked risotto try to find a great place to try it so you get a feel for what the consistency should be. Like eating pasta "al dente" for the first itme, it is a revelation.
Roasted Beet Risotto
Serves 2 as a main course or 3-4 as a starter
Ingredients
2 beets
2 Tablespoons butter, divided
1 Tablespoons olive oil
1 onion, chopped
1 cup Arborio rice
1/4 cups white wine
3 or more cups of chicken stock or broth, heated but not boiling (canned chicken broth is fine)
1/4 cup grated Parmesan cheese
Black pepper to taste
Instructions
Begin by washing the beets, wrapping them in foil and baking at 450 degrees until done, about an hour, but check them after 45 minutes. Let them cool then cut them into small cubes.
In a large saucepan heat a tablespoon of butter with the olive oil. Slowly cook the onion until it softens but does not brown. Toast the rice in it over low heat until the grains become opaque, about 2-3 minutes.
Add the wine and let it cook, when the wine is completely absorbed add the beets. Begin adding the warm chicken stock 1/2 cup at a time, stirring frequently. When it begins to completely absorb, but before the pan dries out, add more broth. Risotto takes almost exactly 18 minutes to cook, and you really should stir and watch and listen for the sound of the rice as the stock absorbs and evaporates.
When the rice is tender yet firm, neither mushy nor chewy, remove from the heat and add a splash more stock. Let it sit covered for just a minute, it should not be too dry. Risotto makes it's own "sauce". Add the last bit of butter and the grated parmesan, mix and serve seasoning with just a touch of black pepper at the table.
Enjoy!
- Mushroom Barley Risotto: Hunger Challenge Recipe
This is a recipe I originally made for a friend who was allergic to just about everything. It's an adaptation of a Bon Appetit recipe. She liked it a lot and so it became a regular addition to my repertoire. It tastes a bit like mushroom barley soup...
- More Fear Of Frying
So here's another reason to hate frying. What a mess! To make delectably crispy and golden risotto cakes I had to dip sticky cold risotto in flour, then in beaten egg and finally in panko, a kind of Japanese crumb. Delicious? Sure. But what a bother!...
- All About Beets
Some vegetables are easy to love. And while I think of beets as Russian comfort food, they can be challenging for people. The color is so strong, the preparation is almost always messy and the flavor is, well, let's just call it "earthy". I once...
- Creamy Beet Soup Recipe
Beets are like paint bombs. Deliciously sweet, red, flavored paint bombs, so intensely colored they stain your fingers, bleed into the sink, tint the cutting board, you name it. When cooked, they aren't so much red as deep magenta. When mixed with...
- Revisiting An Old Friend
It has been a very long time. At least a year. More than a year since we've made risotto? How can this be? Well, with an ounce of saffron kicking around, it was time to correct that. Risotto is one of Matt's specialties, so I'll let him...