Ingredients for 4-6 portions
2 beets cut in julienne
1 Tbs. olive oil
3 garlic cloves finely sliced
3 Tbs. of butter
1 medium onion coarsely chopped
1 cup of rice
1 ½ cups of white wine
2-2 ½ cups of water
½ Tbs of fresh tarragon leaves finely chopped
Coarse sea salt
Freshly ground black pepper
½ cup of heavy cream
½ cup of Parmesan cheese, grated (I used Parmigiano Reggiano)
Chives for garnish
Preheat the oven to 400°F. Line a baking sheet. In a bowl, combine the beets with the garlic and toss them with olive oil, salt and pepper. Spread the beets in the baking sheet and bake for 20 minutes. In a large saucepan on medium heat, melt the butter and sauté the onions and garlic until they are soft and transparent, 4-5 minutes. Add the rice and cook for 3 more minutes. Add the wine and cook for 5 minutes, stirring constantly, until almost absorbed. Add one cup of water and cook, stirring constantly until the liquid is almost absorbed. Add the beets and another cup of water, and keep cooking and stirring. Add the rest of the water, the tarragon, salt and pepper. This process can take around 30 minutes. Add the cream and cheese and stir. Serve immediately. Garnish with extra cheese and chives.
Back to Savoir Faire | The Pleasures of the Palate