Thursday, July 12, 2007

Brilliant Beet Risotto

Before I share the recipe for one of the more lovely risottos I've ever made, I have to admit that I was inspired by a six-year old.

It's true. The August 2007 Food & Wine magazine featured a number of prodigious child chefs. One of them, little Alex Donowitz, bowled me over. Not only with his crazy hair (so cute). But also with his thoughts about beets.
Alexander Donowitz, who's been a vegetarian for all of his six years, combined two of his favorite ingredients—beets ("because red is my favorite color")and cheddar cheese—to create this super-creamy, vibrant risotto. "I think I'm the only kid in my class who eats beets," he says. (FOOD &
WINE
)
I loved the idea of putting the raw beets in the food processor so that they could cook right along with the risotto, and I was very intrigued by the cheddar/beet combination. But I'm hopeless at actually following a recipe. So, of course, something had to change. I had to "up" the beet quotient (cuz that's what I do). Risotto MUST have garlic at our house. And we added a bit of horseradish to act as a foil for the sweetness of the beets, and we subbed a locally produced horseradish cheddar to give it a bit of additional kick. It turned out to be a truly fantastic combination -- one that is sure to become a classic at BURP!

Brilliant Beet Risotto


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1 comment:

  1. Beet risotto is everywhere! Yours sounds wonderful. Some other friends of mine also made beet risotto this week. I think we're going to have to give it a go...

    ReplyDelete

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