This makes a beautiful vibrant risotto. The original recipe I used for beetroot risotto was from Dennis Cotter’s ‘The love of food’ I’ve adapted it a bit and today made it with vodka instead of red wine. This will make four servings.
So what do you need?
- 600g beetroot
- 1 large onion
- 4 cloves garlic
- 4 tbsp olive oil
- 75 ml vodka
- 1.3 liters of vegetable stock
- 300g risotto rice (I use Japanese short grain rice)
- 100g fresh goat’s cheese
- 40g of butter
- 4 radishes
- handful of dill
- salt & pepper
So what do you do?
Start by making a vegetable stock, if you don’t have any. I always make pretty big batches that I can use for a few recipes. Then roast the beets in their skins in the oven at 200 degrees C / 400 F. They will take about 45 mins Allow them to cool and in the meantime .
Peel the beets and liquidize half of them and add these to the stock. Chop the rest into cubes and pop them back in the oven with a little olive oil drizzled on them to caramelize while you cook the risotto.
Now make a dill oil to drizzle on the risotto. In a mortar put about 1 tbsp. of chopped dill and a pinch of salt and crush it add 1 1/2 tbsp. of olive oil and 2 tsp. vodka.
Then pour about 2 tbsp. of olive oil in a wide thick based frying pan and heat it up. Chop the onion and slice the garlic and fry for a few mins until it starts to brown, then lower the heat and add the rice and let this toast for a few mins stirring occasionally until it becomes translucent then add the remaining vodka and stir until evaporated. Meanwhile heat up your stock and add a couple of ladles of stock and cook the risotto stirring regularly. As the rice cooks it will absorbed the stock so add a ladle full at a time and cook for about 20mins. Once the rice seems almost cooked, it should retain a little bite allow it to dry out. Then stir in the butter, roasted beetroot and a tbsp. of chopped dill and season with salt and pepper.
Divide into four bowls and spoon on the goats cheese , scatter with sliced radishes and drizzle with the dill oil and garnish with some dill leaves and ground black pepper. Serve with a green salad of some steam green beans.