Beet Risotto
Ingredients
- 7 cup Chicken stock
- 4 tbsp Unsalted butter
- ΒΌ cup Extra-virgin olive oil
- 1 Large sweet onion finely chopped
- 2 Large beets 700g total, peeled and coarsely shredded, plus thinly sliced beets for garnish
- 3 cup Arborio rice
- 170 g Young pecorino cheese freshly grated
- 2 tsp Poppy seeds plus more for garnish
Instructions
- In a saucepan, bring the stock to a simmer; cover and keep warm.
- In a medium enameled cast-iron casserole, melt the butter in the oil.
- Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.
- Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.
- Spoon half of the beets into a small bowl.
- Add the rice to the casserole and cook, stirring, for 2 minutes.
- Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.
- Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.
- Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.
- DONE!