A Sexy Beet Risotto

I just look at this plate, and it looks enticing.
The more you eat of it, the more you want to taste. The darn vicious circle of cooking/eating.
I quit smoking circa one year ago. I have always had a voracious appetite. And yes, it has increased. Do I like the way I look? of course not. I would definitely prefer to be slimmer. Do I feel ok? I do. Do I feel better since I quit smoking? No.  The only thing I am proud of is that of no longer being a slave to cigarettes. I smoked two packs of cigarettes per day. I was a restless smoker. I decided to quit because I could no longer stand being psychologically dependent on cigarettes. So I quit. It was difficult. Very difficult. I will write about it some other time. I would like to write about my recipe and how it came about (besides having beet root in my fridge!)

Not so long ago I began listening to podcasts. I have always enjoyed listening to ‘fresh air’ by Terry Gross, and decided to try out this ‘podcast’ concept which was very new to me. It was not until Terry recommended listening to the NPR business podcast that I found a plethora of business related podcasts. A new world was unveiled to me!
I started listening to all sorts of interesting things. Today I listened to an interesting interview with Seth Godin whose name frequently appears in the podcasts I have been following. I found his wisdom inspiring. I find myself at a crossroads and this blog/venue may be exactly what I need to share my passions and mission in life. Food has always been my passion. I love everything about food, from its history, to its socio-cultural evolution. I love to taste, I like to combine the unexpected. I grew up in a multicultural home; thus bizarre food combination was the norm for me.

Today I took a good look at those beet roots.  If I served it with pasta, my customers would probably frown at the looks of it.  Italians are so funny (strange) when it comes to food.  So I thought about using ‘Riso Venere’ which is a black rice, also known as ‘Forbidden Rice’ in China.  I like it because it has a fragrant smell.  It is a delight to eat plain too!  The black rice would make the plate slightly tamer and not a psychedelic red.  The bouquet of the rice with the earthiness of the beet root and the acidity of the orange produce a nice ensemble in your mouth.

Enough about me for today. Here is today’s sexy risotto.
500gr boiled pureed beet root
1 large chopped fresh onion, or one small red onion
1 garlic clove
5 sprigs of lemon thyme
1/2 Cup of Olive oil
1 Cup of dry white wine
salt and pepper
1 Cup of Venere Rice.
1 finely minced shallot
1 finely minced garlic clove
4 Tbs of Olive oil
Balsamic Vinegar
1/4 C blanched almonds
juice of 1 orange




Place the chopped onion, garlic clove, thyme and olive oil in a pot. Simmer. Add the beet root.
Cook for a minute. Add the white wine. Let evaporate. Add a ladle of vegetable stock. taste and adjust salt and pepper. Leave aside.
In another pot, add the shallot, garlic and olive oil. Simmer. Add rice. Toast. Add Stock one cup at a time waiting until the stock has been fully absorbed.

Add the pureed beet. Cook for 2 minutes.
Serve with chopped almonds, 1/2 tsp of grated orange zest and 1tsp of balsamic vinegar.


Good information: www.modernfarmer.com/2015/10/what-is-black-rice/

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