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| Beet Risotto |
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| A classic Italian Arborio Rice. |
Risotto, it sounds as though I’m speaking Italian like an
Italian. A mainstay of Northern
Italy, Risotto is as common an ingredient as pasta is in the South of Italy.
risotto |riˈzôtō;
-ˈsôtō|
noun ( pl. -tos)
an Italian dish of rice cooked in
stock with other ingredients such as meat and vegetables.
ORIGIN Italian,
from riso ‘rice.’
Risotto is one of the most versatile of
dishes. It can be classically served as a first course, as a main course, (like
pasta) or as an accompaniment to a classic dish such as Ossobuco.
The versatility of risotto lends itself to
every type of ingredient; be it vegetables, meat, shellfish, wine, even fruit.
The combinations are endless and so satisfyingly delicious. It’s both comfort
food with it’s creamy, velvety texture, and elegant dinner party food.
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| Illustration collage by me. Risotto Milanese. |
If you have never been brave enough to make
risotto, wait no longer. Once you’ve made it, it’s no more complicated than any
other dish, maybe even easier.
For the risotto, you will need a heavy saucepan of medium height, with a large bottom and a wooden spoon.
1. Bring the broth to a simmer in a pot on top of the stove. Keep a constant low simmer. (reserve 1/4 cup of simmering broth for the end)
2. Heat the butter and oil in the saucepan over moderate heat. Saute the onion for 2 minutes, until soft. Do not let the onion brown.
3. Add the rice and stir with a wooden spoon to coat all of the kernels with the fat. Add the wine and stir until completely absorbed into the rice.
4. Add the diced beets and 1 cup of the simmering broth, stirring. Keep adding 1 cup at a time, making sure that each cup is absorbed before adding the next, stirring constantly. Do not let the rice stick to the bottom of the pan.
5. After about 18 minutes, when the rice is tender to the bite, turn off the heat and immediately add the reserved broth, the cream, the Parmigiano-Reggiano cheese and the parsley (optional). Stir vigorously to combine with the rice.
Serve immediately.
2. Heat the butter and oil in the saucepan over moderate heat. Saute the onion for 2 minutes, until soft. Do not let the onion brown.
3. Add the rice and stir with a wooden spoon to coat all of the kernels with the fat. Add the wine and stir until completely absorbed into the rice.
4. Add the diced beets and 1 cup of the simmering broth, stirring. Keep adding 1 cup at a time, making sure that each cup is absorbed before adding the next, stirring constantly. Do not let the rice stick to the bottom of the pan.
5. After about 18 minutes, when the rice is tender to the bite, turn off the heat and immediately add the reserved broth, the cream, the Parmigiano-Reggiano cheese and the parsley (optional). Stir vigorously to combine with the rice.
Serve immediately.
Info and tips:
To save time- measure out all the ingredients in advance. Saute the minced onion in butter and olive oil. Set aside.
The broth should be in a pot ready to be heated.
Every risotto is made in basically the same way.
There are five basic parts:
1. Brodo-simmering broth, wine.
2. Soffritto- ( a combo of fats and flavorings) butter or oil, minced onion.
3. . Riso- Arborio rice.
4. Condiment (flavorings or ingredients) gives the risotto its individual special character.
5. The mantecatura- cold butter and finely grated Parmigiano-Reggiano cheese is stirred in to make the texture as creamy and smooth as possible. Mascarpone cheese is used in some recipes.
Note: Seafood risotto does not include cheese as it
can overpower the subtle flavor of the seafood.
The Risotto is served in shallow plates, so it
spreads out around the perimeter.
Here are some various shallow bowls that I’ve
served risotto in.
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| 1. The simmering broth. The butter and oil ready to heat. |
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| This is the chicken broth I've been using since the chef at Nanni's restaurant gave me the tip. |
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| 2. Sauteeing the onion in (fat) the butter and oil. |
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3. The rice is added and toasted for one minute, making sure all of the kernels are coated with the fat. The wine is added and cooked until evaporated. |
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| 4. The condiment, beets, are added and stirred to incorporate. The broth is ladled in, one cup at a time. wait until each addition is almost completely absorbed before adding the next ladle, reserving about 1/4 cup to add at the end. Do not let the rice stick to the bottom of the pan. Stir frequently. |
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| 5. The consistency becomes creamy as the starches are released after adding the broth one cup at a time, for a total of 18 minutes. The risotto is then taken off the heat and the mantecatura is added. Serve immediately! I have made so many of the great Risottos. For example: Risotto alla Milanese Risotto with Barolo wine Risotto al Frutti De Mare Risotto with Fennel and Sausage Black Caviar Risotto Asparagus Risotto Butternut Squash Risotto Pumpkin Risotto Clam and Radicchio Risotto Shrimp and Crab Risotto Porcini and Fresh Mushroom Risotto Risotto with Mascarpone Cheese Lemon and Sweet Pea Risotto I hope you will enjoy the pleasure of making and eating Risotto yourself ! As Always, xxoo Sheila |
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