David Ruggieros Beet Risotto Recipes
DAVID RUGGIERO'S BEET RISOTTO
Provided by Moira Hodgson
Categories dinner, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 660 milligrams, Sugar 5 grams, TransFat 1 gram
BEET RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
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