Pink and creamy risotto

Beets! Who doesn’t love beets? Even if you don’t like them, they give amazing color and subtle flavor to this classic risotto. Give it a try!

risotto.jpg

*For the stock:

Bring 8-9 cups of water to a simmer with any and all vegetable scraps you have! Toss in a cubed beet if you want this to be pink. For my stocks I always start with onions, garlic, and then usually have carrot peels, lemon peels, parsley stems, cauliflower or broccoli parts, etc. Add anything you want (but be careful with asparagus, it makes everything taste like asparagus).

Let it simmer, uncovered, for as long as you can. You want about 6 cups for the risotto.

*For the risotto:

  • 2 strips thick cut bacon
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, sliced or chopped
  • 1 cup Arborio rice
  • 1 cup white wine (dry-whatever kind you like)
  • 6 cups vegetable stock (with beets if you want it to be pink)
  • 1t garlic powder
  • 1/2t paprika
  • salt, pepper, and red pepper flakes to taste
  • Parsley, parmesan, and lemon zest for garnish

*************************************************************************************

Put the stock on a back burner so it stays warm/simmers (not boiling).

Put the bacon into a cold skillet (I use a wok) and turn to medium heat. Once crispy, remove and let drain on paper towels. Chop and set aside.

Add the onion to the rendered bacon fat and cook 4-5 minutes, until translucent. Add black pepper, paprika, garlic powder, and red pepper flakes to taste as the onion cooks. Add the garlic and cook about 2 minutes. Remove onions and garlic and set aside.

Add the rice to the skillet and cook 3-4 minutes, toasting the rice. Get that white wine in there to deglaze the pan, and stir vigorously.

Once most of the wine is absorbed, add one or two ladles of stock at a time, stirring frequently, adding more stock as needed until the rice is tender and delicious.

Return the onions, garlic, and bacon to the risotto.

Salt to taste.

Top with parsley, parmesan, and lemon zest (and always more black pepper in my opinion).

Enjoy!

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