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Prep time
10 minutes
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Cook time
50 minutes
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Serves
4 to 6
Author Notes
Beets and goat cheese are, for obvious reasons, a match made in heaven. Many restaurants have some semblance of a goat cheese and beet salad on their menus. I thought it’d be nice in a more comforting risotto, and it really works. The sharp goat cheese offsets the earthy-sweet beets. I love using a pair of kitchen shears to snip fresh chives atop the finished plate—it makes it look fancy. And to go with this magenta-hued risotto: a crisp, dry glass of rosé. It helps, too, that you need a splash of this anyway to deglaze the pan as you’re stirring the rice. —Eric Kim
Test Kitchen Notes
This recipe was developed in partnership with La Crema Winery. —The Editors
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Ingredients
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2 pounds
beets, peeled, cleaned, and roughly chopped (frozen is a great option, too)
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1/4 cup
olive oil
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1 pinch
kosher salt
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1 pinch
freshly ground black pepper
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2 quarts
vegetable or chicken stock
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4 tablespoons
unsalted butter
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4
shallots, finely minced
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2 cups
Arborio rice
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1 cup
La Crema Rosé
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1/2 cup
sour cream
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8 ounces
goat cheese, chunked into large pieces
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1 pinch
chopped chives, for garnish
Directions
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Preheat oven to 400°F. Toss the beets with olive oil, salt, and pepper roast on a quarter sheet pan until tender, about 25 to 30 minutes. Set aside to cool slightly.
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In a small saucepan, bring stock to a simmer and keep warm over a low flame.
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In a medium braiser or any wide-bottomed, high-sided pan, melt butter and sauté shallots for a couple minutes, or until translucent. Stir in the rice, coating each grain until butter-slicked. Splash in the wine and reduce, stirring constantly.
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Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 18 to 20 minutes.
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Meanwhile, puree the roasted beets with sour cream until very smooth.
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When cooked to your liking (I like my rice with a slight bite in the middle), stir in the beet and sour cream puree. Season to taste with salt and pepper.
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Garnish risotto with goat cheese chunks and chives.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
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