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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Prepare beets: Scrub and trim them, leaving about an inch of the
stems attached. Reserve the greens.
Preheat oven to 450 F.
Wrap beets tightly in foil and roast in the middle of the oven until
tender, about 1 1/2 hours. Unwrap them carefully and let stand until
cool enough to handle. Discard stems and peel the beets. In a
blender puree half of the beats with 1 cup of water and transfer to a
saucepan, whisking in the remaining 2 cups water to make beet broth.
Wash beet greens well and drain. Remove and discard stems from
leaves. Chop enough leaves to measure 2 1/2 cups and chop remaining
beets.
Bring beet broth to a simmer and keep warm.
In a large heavy saucepan cook onion, ginger root and garlic in
butter over moderate heat, stirring, until onion is softened. Stir
in rice and cook, stirring constantly, about a minute. Add wine and
cook, stirring, until absorbed. Stir in 1/2 cup beet broth and cook,
simmering throughout and stirring constantly, until absorbed.
Continue simmering and adding beet broth, about 1/2 cup at a time,
stirring constantly and letting each addition be absorbed before
adding next, until about half of broth has been added. Stir in
chopped beets and beet leaves and continue simmering and adding broth
in same manner until rice is tender but still al dente, about 18
min
utes. Stir in 1/4 cup Parmesan and salt and pepper to taste.
Serve risotto sprinkled with remaining parmesan cheese.
Gourmet magazine, January 1996
MM format by Dave Sacerdote
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