Risotto often gets a bad reputation for being a bit difficult to execute. In reality, it’s quite simple and oh so rewarding. This recipe uses carnaroli rice, a highly prized rice grown in Northern Italy. It has a higher starch content than the more commonly used arborio rice which gives this risotto a firmer texture. Carnaroli is actually the most widely used rice in Italian cuisine.

This recipe comes to you from the chef at Gaia at Domaine Bousquet in Argentina. The beet gives it a gorgeous color that almost matches the Malbec in your glass. It’s creamy, earthy, and worth the effort. If you aren’t a fan of blue cheese, substitute goat cheese or feta cheese crumbles.

Pair this dish with the Domaine Bousquet Reserve Malbec. It is a gorgeous deep violet color and the aromas of mushroom will play well off of the earthy flavor of the beets. It’s as soft and silky as this risotto.

 

Beet Risotto with blue cheese and almonds

Ingredients:

1 cup of carnaroli rice

4 ½ cups of vegetable broth

1/4 cup dry white wine

1 small onion, diced

1 medium beet

1/4 cup parmesan cheese, grated

½ cup of whipped butter

½ cup of almonds

Blue cheese for garnish

Salt and pepper to taste

Olive oil

 

Directions:

To steam the beet, place it in a steamer above 2 inches of water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam for 30 minutes, or until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. Once cool, dice the beet and add it to a food processor to puree it. Set aside.

In a medium saucepan, pour a little olive oil then add the onion. Cook over medium heat for about 5 minutes, then add the rice. Stir until the rice grains are pearly and lightly toasted, about 4 minutes.

Add the wine to deglaze the pan, then cover the rice with the vegetable broth. Cook for 10 minutes and add the previously processed beets. Cook until the broth has been absorbed and the rice is cooked, about 20 minutes.

Turn off the heat and add the whipped butter and parmesan cheese. Stir as if you were drawing a number eight on the pan until the risotto texture looks creamy.

Finally, serve on a deep plate, garnish with toasted almonds and a little bit of blue cheese

Then, enjoy with Domaine Bousquet Malbec Reserva wine!