Ingredients: |
Ingredients: 1 lb beets, trimmed and peeled, diced
2 T extra-virgin olive oil
salt and black pepper to taste
6 T vegetable oil
20 fresh sage leaves
2 medium onions, finely diced
2 garlic cloves, crushed
1½ cups arborio or other risotto rice
4 cups vegetable or chicken stock, heated
½ cup freshly-grated Parmesan cheese
8 oz firm goat cheese, cut into ½-inch cubes
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Directions: |
Directions:1. Preheat the oven to 400ºF. Toss the beets in a little olive oil, salt, and pepper. Wrap them in foil and bake for 30-40 minutes until soft.
2. In a small frying pan, heat the olive oil over high heat until smoking-hot. Working in batches, drop in most of the sage leaves and cook for 5 seconds, or until they stop sizzling. Remove and drain on paper towels.
3. Remove the beets from the oven and let cool slightly. Working in batches if necessary, purée in a blender or food processor with 4 T water, 2 of the fried sage leaves, and some salt and pepper. Put aside.
4. Put the vegetable oil in a large, heavy frying pan over medium heat. Add the onions and cook 5-7 minutes until soft. Add garlic and cook 1 minute. Stir in the rice to coat.
5. Keeping the stock on a low simmer, add a ladle at a time to the rice, stirring continuously for about 15 minutes until the rice is almost cooked. Add the beet purée and cook, stirring, for another 5-10 minutes until the rice is tender.
6. Remove the rice from heat, season, and stir in ⅔ of the Parmesan cheese and fold in the goat cheese. Serve garnished with the sage leaves and remaining Parmesan. |
This recipe for Beet Risotto is from