Red Beet Risotto made with goat cheese and freshly grated Pecorino Romano is not just another risotto. It’s spectacular in flavor, texture and presentation.
In my previous post I gave you a tutorial on risotto, the ins the outs and all the things I’ve learned to try to make that perfect risotto, creamy and chewy in texture and I showed you these three risottos that I made all at the same time. Perhaps, if I had a restaurant, I would serve a trio of risotto and be the talk of the town, if I could pull it off.
Red beets do the pleasure of delivering an earthy, bright flavor, while bringing a fabulous color to every grain of that lovely Arborio rice.
The most unique part of the this recipe is that I used raw beets and added them in rather quickly to the rice mixture. You can grate the beets or use a Vitamix as I did, which worked well with a few pulses. I used basil to garnish, as its a wonderful flavor enhancer to the sultry red beets, taking notes from this red beet pesto.
I just saw a golden beets risotto over at Summer Tomato and they topped the risotto with the beet greens, something I will want to do next time I make red beet risotto.
Red beet risotto may be a very non-traditional risotto, but one that will bring excitement to a meal.
More Risotto from Spinach Tiger
- 1 red beet
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot
- 1 cup arborio rice
- 1 tablespoon cider vinegar (or balsamic)
- ¼ cup parmigiana reggiano
- 2 tablespoons goat cheese
- 1 tablespoon basil
- Either grate the red beet or place in Vitamix with a tablespoon of olive oil and pulse to grate, which is what I did.
- Heat chicken broth in separate pot. Once hot, turn to simmer.
- Melt butter and In a 10 inch stainless steel frying pan or an enamled cast iron small dutch oven. Add olive oil.
- Add chopped shallots and cook until translucent.
- Add in grated red beets.
- Add in dry arborio rice and toast for four minutes, stirring.
- Have a lid ready to immediately cover when you put the first ladle of broth.
- Add ½ cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
- Stir until the broth is nearly all absorbed in the rice.
- Add another ½ cup broth and repeat until there is only ½ cup broth left to add.
- Add in vinegar. Continue to stir.
- Add in broth ¼ cup at a time at the end, so as to not overcook the rice. At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you’re sure the rice is not done, add a small amount of water, (tablespoon or so).
- Remove from stove, Stir in goat cheese. Stir in grated cheese. Season with salt and pepper.
- Serve immediately. Garnish with chopped parsley.This will serve 2 big servings.