Risotto Rosa
1 bunch beet(root) (about three medium), with stems and leaves intact
(or, if using trimmed beets instead, substitute a few stalks and leaves of silver beet/swiss chard or similar green for the rest)
1/2 onion, finely chopped
1 clove of garlic, crushed
2 cups arborio or similar rice for risotto
1 glass dry white wine
1 1/2 litres beef or vegetable stock
2 Tbp olive oil
2 Italian sausages, optional.
A sprig or two of parsley, chopped.
Parmigiano, Grana Padano or Pecorino Romano cheese, grated
In advance:
Trim beets, leaving tapering root ends intact and removing all but 1cm of stalk. Place in a medium saucepan, cover with water and bring to the simmer, cooking for about one hour or until tender when pieced with a skewer. Alternatively, baked wrapped in foil for an hour at 180C. When cooked, rub skins to remove and cut into 1 cm dice.
Chop beet stems fairly finely, and separately shred washed leaves. Warm 1 Tbp olive oil, add garlic and after a minute the beet leaves, turning until they wilt. Set aside.
If using sausages, partially cook these over medium heat in the pan you will use for the risotto, then slice.
Have stock simmering in a pot on the stove.
To prepare risotto:
In a fairly large heavy-bottomed saucepan, heat remaining olive oil. Add chopped beet stems, or silver beet, and onion, and cook until onion is golden. Add sliced sausage and brown. Add rice and stir for a minute or so, coating grains. It should absorb colour from the beet stems now and as cooking proceeds (if you are not using red beet stems, add half of one cooked beetroot, finely chopped, at this point to colour the risotto).
Add white wine and stir with a wooden spoon, then add two ladles of stock and stir again. Keep pot over medium heat and add stock by the ladle to maintain a moist mix, stirring regularly and making sure the bottom does not stick. After 12-14 minutes, test to see if the rice is nearly al dente. Add sauteed beet leaves and cubed beetroot, and stir carefully to avoid breaking up beets completely.
Remove from heat and add cheese to taste and, if desired, a tablespoon of butter. Sprinkle over parsley and serve.
Serves 4-6
(or, if using trimmed beets instead, substitute a few stalks and leaves of silver beet/swiss chard or similar green for the rest)
1/2 onion, finely chopped
1 clove of garlic, crushed
2 cups arborio or similar rice for risotto
1 glass dry white wine
1 1/2 litres beef or vegetable stock
2 Tbp olive oil
2 Italian sausages, optional.
A sprig or two of parsley, chopped.
Parmigiano, Grana Padano or Pecorino Romano cheese, grated
In advance:
Trim beets, leaving tapering root ends intact and removing all but 1cm of stalk. Place in a medium saucepan, cover with water and bring to the simmer, cooking for about one hour or until tender when pieced with a skewer. Alternatively, baked wrapped in foil for an hour at 180C. When cooked, rub skins to remove and cut into 1 cm dice.
Chop beet stems fairly finely, and separately shred washed leaves. Warm 1 Tbp olive oil, add garlic and after a minute the beet leaves, turning until they wilt. Set aside.
If using sausages, partially cook these over medium heat in the pan you will use for the risotto, then slice.
Have stock simmering in a pot on the stove.
To prepare risotto:
In a fairly large heavy-bottomed saucepan, heat remaining olive oil. Add chopped beet stems, or silver beet, and onion, and cook until onion is golden. Add sliced sausage and brown. Add rice and stir for a minute or so, coating grains. It should absorb colour from the beet stems now and as cooking proceeds (if you are not using red beet stems, add half of one cooked beetroot, finely chopped, at this point to colour the risotto).
Add white wine and stir with a wooden spoon, then add two ladles of stock and stir again. Keep pot over medium heat and add stock by the ladle to maintain a moist mix, stirring regularly and making sure the bottom does not stick. After 12-14 minutes, test to see if the rice is nearly al dente. Add sauteed beet leaves and cubed beetroot, and stir carefully to avoid breaking up beets completely.
Remove from heat and add cheese to taste and, if desired, a tablespoon of butter. Sprinkle over parsley and serve.
Serves 4-6
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