The weather is turning. And not for the better.
I am always surprised by the arrival of fall. I should know that it comes every year, but somehow September seems much too soon for such chilly weather. I had to shut my windows and am currently cozy-ed up on my couch under a blanket. I love autumn, but this year I feel like I am running scared from it, in a desperate hope to hide from the oncoming winter.
All I want to eat is comfort food. To help ease me into the slow descent into winter. And it starts with risotto. Rich, creamy, buttery risotto. Made magnificently red by some roasted beets. It’s a splendid combination.
And beautifully hued.
Roasted Beet Risotto********** 3 beets + beet greens 3 tablespoons butter, divided 1 small onion, chopped 1 cup aborio rice 1/3 cup white (or rose) wine 4 cups chicken stock 1/2 cup shredded gruyere **********
Peel and chop beets into 1/2 inch pieces, reserving beet greens. Toss with a little olive oil and season with salt and pepper. Transfer to a shallow baking sheet and roast at 350º for about half an hour.
In a large, deep-dish frying pan, heat a tablespoon of butter and add the chopped onion, cooking until soft and translucent.
In a small saucepan, warm chicken stock over low heat. Add rice to onions and cook for a minute or two. Pour in the wine (all I had was a rose – but I think it goes with the theme rather well) and cook until absorbed. Slowly add in warm chicken stock, a little bit at a time, making sure not to add more liquid until the previous batch is absorbed. It should take about 25 minutes or so.
Since the bottle of wine is open…
While you are slowly adding the chicken stock, take a moment to wash, de-rib and chop the beet greens. Add them to the risotto, finish adding the chicken stock and cook until greens wilted and all of the liquid is absorbed.
Fold in the roasted beets, gruyere and butter. And watch the whole thing turn, well, beet-red.