Beet And Black Rice Risotto Recipes

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
• When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
• While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
• Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
• Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
• Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

Steps:

• Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
• Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
• Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
• Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30-40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.

Steps:

• Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

Steps:

• In a small saucepan, simmer the beets in water to cover until tender (about an hour). Set them aside and reserve the cooking liquid. When the beets are cool, peel them, dice them and set them aside. Soften the saffron in the chicken stock.
• Heat three tablespoons of the butter in a heavy skillet and cook the onion until it is soft. Add the rice and stir for about 30 seconds, or until the grains become opaque. Add the white wine and when it has been absorbed, add a small amount of chicken stock, stirring constantly. Add the beet cooking liquid a little at a time. When this has been absorbed by the rice, continue adding small quantities of chicken stock and stirring, until the rice is al dente -- in other words, with a slight bite to it.
• Add the diced beets and stir them in. Add an ounce of the truffle oil and the Parmesan cheese and continue stirring. Add the remaining butter and the chives and stir in the remaining ounce of truffle oil along with sea salt and freshly ground black pepper to taste. Pass the extra cheese separately.