53. Beetroot Risotto with Chèvre

Updated at: Thu, 17 Aug 2023 04:01:27 GMT

Step 1

Heat the butter and olive oil in a large diameter, thick base pan, and cook the onion until translucent. While this is happening, add the stock to a small pot and heat until hot, but no need to keep it at a rolling boil or even a simmer. Back at the large pan, add the garlic, beetroot and raw rice, stirring to coat the rice with the oil. After a minute or two of cooking like this, add the verjuice and red wine, and cook off the alcohol.

Step 2

Throw in the bouquet of thyme and the chopped chard. Add the hot stock, ladle by ladle, constantly stirring gently to cook the rice evenly and bring out the natural starches. Cook the rice until almost completely soft, but with the slightest bit of al dente. It should not be chalky. This takes about 30 minutes. You may run out of stock, that’s fine, use more hot water to keep the mixture moving, and easily stirred.

Step 3

When the rice is cooked, it’s time to serve. Make sure the texture of your risotto is right - it should be creamy, and require a spoon to eat. It should not be able to be eaten with a fork - that’s too dry. Combine the mixture with the right amount of water, and check the seasoning for salt, adding more if your stock wasn’t very salty.

Step 4

Serve in bowls topped with the chèvre, crumbled over the top. Drizzle with a tiny bit of olive oil for that last bit of luxurious texture.

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