by Hotplate Gourmet
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Photo by Hotplate Gourmet
Hotplate Gourmet's Notes:
Expand4 cups chicken stock Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 ounce small onion, diced Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1/2 cup freshly grated parmesan Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
4 ounces goat cheese Ask a question about this ingredient
1 15 oz. can of beets pureed Ask a question about this ingredient
1 tablespoon fresh parsley Ask a question about this ingredient
Melt butter in a large sauté pan over medium heat. Add the onions, reduce heat, and cook slowly until onions are soft and translucent. Add rice and stir for about a minute to toast. Add the wine, increase heat and simmer, stirring constantly until the pan is almost dry. This process should take about 30 minutes: Add enough stock to cover the surface of the rice, about 2 cups, and stir constantly until the liquid is mostly absorbed. Add another ½ cup of the stock, stirring constantly again until the liquid is mostly absorbed. Add the last ½ c. of stock and stir constantly until all of the liquid has been absorbed. At this point, the rice should be tender, but firm to the bite. If you like your risotto less al dente, continue to cook, adding a ½ cup of boiling water at a time until you reach the desired consistency. Remove the pan from the heat. Quickly puree the beets. Add the parmesan to the risotto and combine. Fold in the beet puree until completely combined. Add salt and pepper to taste. Plate the risotto and crumble the goat cheese on top. Garnish with more parmesan, parsley, and pepper.
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Rick Field is the founder of the pickle company Rick's Picks.
