Ingredients
-4 cups low-sodium chicken or vegetable broth
-3 medium red or golden beets (about 1 lb)
-2 tbsps unsalted butter
-2 tbsps olive oil
-1 medium onion, finely chopped
-3½ tsps kosher salt, divided
-1¼ tsps freshly ground black pepper, divided
-1½ cups arborio or carnaroli rice
-4 tsps white wine or Champagne vinegar, divided, plus more
-3 tbsps heavy cream
-4 tbsps coarsely chopped parsley, divided
-2 ounces fresh goatcheese, crumbled (optional)
Directions
1. Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
2. Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
3. Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
4. Add rice and cook, stirring constantly, about 2 minutes, then add 1½ cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, ¾ cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and ½ tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, ½ tsp. salt, and ¼ tsp. pepper.
5. Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.
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Cooking Recipes
DiversosBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
