Risotto is a rich and creamy, traditional Italian rice dish and it's one of the most common ways of cooking rice in Italy. But most of us choose to order it at a restaurant rather than trying to make it ourselves at home. Chef Rodney came by to take the guesswork out of this inexpensive and satisfying dish.
Red Beet Risotto
1/4 cup good olive oil
1 bunch of small sized beets, peeled, and sliced thin
1 large sweet onion minced
1 cup arborio rice or medium-grain white rice
2 1/2 cups vegetable stock
1 tbls roast garlic
1 cup beet juice
The tops of the beets washed and torn
1/2 cup grated parmesan
2 tbls soft butter
Add oil to a large saucepot over medium heat. Add onions and sweat till soft. Add rice and sauté for 2 minutes. Turn burner to high and add 1/2 boiling veg stock and reduce till almost no liquid, stirring often .Add beet juice and remaining veg stock roast garlic, beet tops and sliced beets. Reduce heat to medium. Simmer until rice and beets are tender and risotto is creamy, stirring occasionally. Stir in soft butter and cheese. Make sure when you serve the rice it's got the jiggle.
1 head of garlic peeled and sliced thin
1/2 cup olive oil
Place garlic in a small pot and cover with olive oil. cook on medium heat until garlic is soft.
2 large carrots peeled and chopped
1/2 head celery washed and chopped
2 medium onions peeled and chopped
1 parsnip peeled and chopped
1/2 Small butternut squash peeled and chopped
2 bay leaves
Add vegetables and spice to a large pot. Cover with cold water and bring to a boil.
Simmer for 1 hour and turn off. Let sit for and hour and strain. Discard veg if you want to eat - then eat.
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