Red and Gold Beet Risotto
with Goat Cheese and Fine Herbs
By Chef Danny DiGiacomo
Makes 4 servings
Time: about15 minutes
• 1 medium red beet, roasted and medium diced
• 1 medium gold beet, roasted and medium diced
• 2 TBSP extra virgin olive oil
• 2 TBSP butter, plus 2 TBSP for finishing
• 1 small onion, finely chopped
• 1 whole garlic clove
• Approximately 5 cups strong vegetable stock
• 1 cup dry white wine
• 2 cups Arborio or Carnaroli rice
• Kosher salt &white pepper, to taste
• 4 TBSP goat cheese, crumbled
• 2 TBSP finely chopped chives
• 2 TBSP chiffonade Italian parsley
• Fried gold beet chips for garnish
• Dill leaves, for garnish
1. Wrap beets in foil with a little olive oil, salt and pepper and roast in a hot oven until a knife pierces through the beets, cool down and medium dice.
2. Bring vegetable stock to a simmer.
3. Heat the oil and butter in a heavy pan, add the onion and cook over low heat for 7 minutes, do not brown. Add the rice and coat with the onions and fat until all the rice grains are coated. Add the diced beets. Season with salt and white pepper.
4. Add the white wine and cook until half of the wine is absorbed into the rice.
5. Add the hot vegetable stock, one ladle at a time, constantly stirring with a wooden spoon allowing the rice to absorb all the liquid before adding the next ladle.
6. Cook until the rice is al dente, there should be a slight bite to the rice.
7. Turn off the heat. Stir in the crumbled goat cheese, the remaining 2 TBSP of butter, chives and parsley. Check one last time for seasoning.
8. Garnish with fried gold beet chips, crumbled goat cheese and dill leaves and serve immediately, risotto waits for no-one.
*If using at a later time, cook for exactly 8 minutes and no more!