just another morning here

Found on Flickr, thanks to NellieP!

Not only is it pink, it is also fantastically delicious! Recipe from the Style section of The Sunday Times, Sunday 23 October 2005.

Serves 2 (or 3, we thought)

Ingredients
1 1/4 litres chicken or vegetable stock
2 tbsp olive oil
1/2 medium onion, finely chopped
1 clove of garlic, finely chopped
200g carnaroli or arborio rice
1/2 small wine glass of dry white vermouth (or dry white wine)
Salt and freshly ground black pepper
250g cooked beetroot, coarsely grated (not the vinegary sort: use the vacuum-packed ready-cooked beetroot from the supermarket and keep the juice)
A small handful of flat-leaf parsley, finely chopped
2 tbsp butter
150g soft white goat’s cheese
A small handful of chives, chopped, to serve

Method
In a heavy pan, heat the oil and sweat the onion and garlic over a gentle heat until soft, but not coloured: this should take about 6 minutes.
Add the rice, turn up the heat a little, and stir until well coated in the oil. Keep stirring. You want the rice to be hot, but not brown.
When the rice starts to crackle slightly, throw in the vermouth and stir until the liquid has been absorbed.
Now add a ladle of hot stock and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Then add a second ladle of stock and again stir until absorbed. Season well with salt and pepper, then add a third quantity of stock and stir in.
Next, add the beetroot and any juice, plus another ladle of stock. Stir as before. At this point, one more ladle of stock might well be all you need.
Try a bit of the rice. You want it to be soft and creamy, but with a hint of bite (though not quite chalkiness) in the centre. If it’s still not quite there, keep adding stock, half a ladle at a time, until it reaches the right texture, but don’t let it turn into rice pudding.
Once the rice is cooked, stir in the chopped parsley, butter and half the goat’s cheese. Cover the pan and leave for 3 minutes. Taste and season again if you think it needs it.
To serve, spoon the risotto into bowls, blob some more goat’s cheese on top and scatter with chopped chives.

This entry was posted on Thursday, November 10th, 2005 at 10:54 and is filed under cookery, general. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.