How do I love thee, let me count the ways…..
This red beet risotto is truly beautiful. It’s sure to draw attention in any Valentine’s Day meal. While the risotto technique may seem complicated, it is all about stirring. Begin by stirring the rice, finish by stirring the rice, and stir often in between.
Red Beet Risotto
- 1-2 med-lrg red beets
- 4 cloves garlic, skin on
- 1/2c arborio rice
- +4c chicken stock (or veg, broth)
- 1c red wine
- 1/8t thyme
- 1t maple syrup (optional)
- 2T butter (or olive oil)
- salt and pepper
Heat the oven to 400 degrees. Roast the beets and garlic until you can pierce the beets with a knife (approx 30 min) and the garlic skins turn brown.
Peel beet and garlic, and place in a food processor or blender with 1c stock/broth. Puree until smooth.
Melt 1 tablespoon of butter in a sauté pan, turn to med-high heat, add rice and cook for 1-2 minutes. Stir and allow rice to toast gently. Add the wine and cook while stirring, until the wine is absorbed. Next stir in the beet mixture until the liquid is absorbed. Then, add thyme, maple, a pinch salt and another cup of stock, again, constantly stirring until all the broth is absorbed. Continue the process of adding stock, little by little, for approximately 20 minutes until the rice is tender. Finish the rice with salt, pepper and a pat of butter.
Serve immediately. Garnish with parmesan cheese if desired.
As you can see in the photos, risotto can thicken up while resting. To loosen it back up, stir in some broth, cream, or water. Ideally, it should spread on the plate.
Nancy Warner 
