Thursday, September 15, 2011

Roasted Beet Risotto with Goat Cheese & Thyme

Bright in color and bursting with fresh spring flavours, beets give this creamy risotto it's stunning colour, delicate sweetness and earthy flavour. The goat cheese enhances the creaminess of the risotto and the pepper packs a punch to cut through the richness.

Risotta Rosa
Serves 4

5 cups Chicken or Beef Broth
1/2 cup dry white wine
2 tbsp unsalted butter
1 tbsp oil
1/3 cup finely minced onion
1 1/2 cups Arborio rice
2 whole beets, roasted, peeled and puréed (about 1 cup)
2 ounces crème fraîche
2 tablespoons chopped dill

1/2 cup grated parmesan

Crumbled goat cheese and thyme, for garnish

Bring the broth to a steady simmer in a saucepan on the stove. Heat the butter and oil in a heavy skillet over moderate heat. Add the onion and sauté for 1-2 minutes, until it begins to soften. Using a wooden spoon, add the rice to the sautéed onion and str for 1-2 minutes until all the grains are well coated. Add the wine and stir until it's completely absorbed. Then add the puréed beets and stir for 1-2 minutes until they're well combined with the rice. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup at the end. Stir frequently to prevent sticking. After about 18-20 minutes, when the rice is tender but still firm, turn off the heat and immediately add the broth, crème fraîche, parmesan and dill, and stir vigorously to combine with the rice. Serve immediately and garnish with crumbled goat cheese, fresh ground black pepper and a sprig of thyme.