Friday, February 08, 2008

red beet risotto

This is worth making for the look of it as much as the taste.

1 large beet, or one can of beets
2 tablespoons olive oil
2 shallots, chopped
1 cup arborio rice
1/4 cup red wine
3 cups of water
salt and pepper
If you are using a raw beet, wrap it in foil, place in a pie plate, and roast in the oven at 350 for about an hour. When it comes out of the oven, put it in the 3 cups of water and let it cool there. (You can actually do this a day ahead and the water will really get red.) Once it has cooled, scrape the peeling off the beet and dice it. puree half of the beet and add back to the water. Set diced pieces aside. If you're using the canned beets, empty the can, juice and all, into the water and let them soak for awhile, then follow the same instructions.

When you are ready to cook the rice, heat the oil on high in a large saucepan;add the shallots. When they become translucent, add the rice and stir for about a minute. Pour in the red wine and lower the heat a bit and stir until the wine is mostly absorbed; lower heat to medium. Add the beet water one cup at a time, stirring consistently. When you add the last cup of water, add the diced beets. When the water is mostly absorbed, remove from heat, cover, and let stand ten minutes before serving.