So, Valentine’s Day is coming up. For all y’all romantics out there that celebrate (I don’t, Ross and I are such old farts) here is a recipe that might just be perfect.
Ok, back up. It’s not that we don’t celebrate, per se, it’s just that we live together, go on dates together, and do nice things for each other all the time, so why have one day where we give each other heart shaped things and wear red? Kinda redundant, if ya ask me. But, I’m not a total poop… I do make him beet risotto sometimes.
I’ve actually been making this recipe for years, and it is one of my absolute favorite things in the world. First of all, it is the brightest, most fuchsia-red thing you have ever laid your eyes. What could be more festive? Second, it is delicious. The creaminess of the risotto mixed with the mellow sweetness of the beets is quite lovely. It also feels incredibly special, which is nice, especially for V-Day.
Ok, so take it from a farty old non-romantic, make this for your sweetheart (or just yourself and your friends) if you want a little something special on Valentine’s Day.
*Note: Try as I might, I could not make this risotto look anywhere near as beautiful in a photo as it is in person. Please don’t let this bloody blob stop you.
1 lb. beets
5 cups water
3 cloves garlic
1 tbsp. olive oil
2 tbsp. grated parmesan cheese (plus more for topping)
1 tbsp. butter
1 tsp. salt
1/2 tsp. black pepper
1.) I can find no perfect way to handle beets, so I just jump right in, then scrub my hands thoroughly after. Peel them, then cut in to 1/2″ wedges.
2.) Bring a pot of water to a boil, add 1/2 of the salt and beets. Lower heat to medium high and cook covered for about 30 minutes or until fork tender.
3.) When they’re done cooking, reserve half the beets for topping the risotto at the end. Blend the rest with one cup of the water until totally smooth. Pour the beet mixture back into the pot with the cooking water and keep on low.
4.) In another pot, saute the garlic over medium heat in olive oil for about one minute. Add the risotto then saute for another minute until all of the grains are totally coated in oil.
5.) Add one cup of the beet liquid to the rice and stir constantly until the liquid is totally absorbed. Keep doing this, one ladle-full at a time each time until the liquid is totally absorbed.
6.) Keep doing this until the rice is cooked through and the sauce is thick and creamy. The risotto shouldn’t be too thick (it should spread out on the plate). You may used all the liquid, you may not. Just remember to keep stirring. It will probably take about 30 minutes.
7.) When it is looking done, stir in the parmesan, butter and black pepper. Give it a taste, you’ll probably need another 1/2 tsp. of salt.
8.) Plate it up with the reserved beets and a sprinkle of cheese.