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 &
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

Creative Commons License
©BURP! Where Food Happens

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...


We're thrilled that you came to visit us here at BURP! Thanks so much for taking the time to write. We're not always able to respond to every comment, but we'll make every effort to answer questions in a timely fashion. We especially enjoy reading about what's going on in your own creative kitchens. So, don't be shy!

And thanks for stopping by!

Note: Only a member of this blog may post a comment.