Notes: At The Kitchen, we use a base recipe for braised beets, which we then add to this risotto, our braised beet mash, and our beet pappardelle. Sometimes we serve the braised beets as is with poached salmon. It’s a great, flavorful way to cook beets, keeping all their nutrients and flavor in the pan.
Ingredients: Braised Beets:
2 medium-size red beets
3 tablespoons unsalted butter
1 tablespoon sea salt
2 cups vegetable or chicken stock or broth
1 cup dry white wine
1/4 cup apple cider vinegar
Risotto:
3 tablespoons good-quality extra-virgin olive oil
1 large onion, finely chopped
2 cloves garlic, finely sliced
1 quart vegetable or chicken stock or broth
1 1/2 cups Arborio rice
1/3 cup dry white wine
1/2 cup mascarpone cheese
Salt and pepper, to taste
2 tablespoons unsalted butter
1 Fresno chili pepper, finely chopped, for garnish
3 tablespoons fresh marjoram leaves (removed from stems), for garnish
Extra-virgin olive oil, for drizzling
Instructions:
1. For braised beets: Peel beets and chop into small, 1/3-inch cubes. Place in a wide sauté pan with butter, salt, stock or broth, wine, and cider vinegar. Bring to a boil, reduce heat, and simmer until beets are al dente (firm but cooked through). It should about 1/2 hour. Remove from heat, keeping any remaining liquid and the beets together. You should have a dark red liquid and some very tasty beets.
2. For the risotto, start with a large, cold, thick-bottomed pot. Add olive oil, onion, and garlic. Heat the pot over low heat and stir until onion is translucent, about 15 minutes.
3. Meanwhile, in a separate pot, bring stock to a simmer.
4. When onions are ready, add rice and stir to coat. Add wine and stir gently. Now add just enough of the simmering stock or broth to cover the rice. Stir gently to distribute liquid evenly in the pan. If you still have some stock left, you can add it after about 10 minutes and stir gently. (We try not to stir our risotto too much because it gets starchy.)
5. Once the risotto is al dente (soft with a slight firmness), add mascarpone cheese and braised beets, reserving beet liquid. Once cheese and beets are incorporated, slowly add beet liquid until risotto is bright red. Add salt and pepper to taste.
6. Just before serving, stir in 2 tablespoons butter for a decadent finish. Serve on a plate, sprinkled with chopped Fresno chili pepper and fresh marjoram leaves and drizzled with good olive oil.
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