Beet and Carrot Risotto
Lucas Bozzo’s winning recipe. I reckon it serves 4 to 6. He added some chopped pickled beets to the risotto near the end “for extra flavour” and garnished it with tiny nasturtium flowers — a lovely touch.
3 large beets, quartered and sliced thinly (reserve one for juicing)
1 medium onion, finely diced
4 medium carrots, halved and sliced thinly (reserve two for juicing)
2 to 3 cloves of garlic, minced
Beet greens from the 3 beets, sliced thinly
½ cup white wine
2 to 3 tbsp olive oil
1 cup arborio rice
3 to 3 ½ cups chicken stock
Salt and freshly ground pepper to taste
2 tbsp freshly grated Parmigianno Regianno
2 to 3 tbsp sliced fresh flat-leaf parsley
2 to 3 carrots, sliced thinly with a mandolin or vegetable peeler
Vegetable oil for deep-frying
Salt to taste
For the Risotto:
In a juicer, juice two carrots and one large beet; set juice aside.
In small saucepan, bring chicken stock to a boil, then reduce heat to a simmer. In large skillet, heat olive oil over medium heat; add beets, onion, carrot and salt to taste. Increase heat to high and sweat for 5 minutes, add garlic and beet greens, then deglaze with white wine. Once completely reduced, add rice and toast for 2 minutes stirring constantly to prevent sticking, adding more olive oil if necessary. Add chicken stock, one ladle at a time, stirring frequently. Once stock is absorbed, add one more ladle of stock. Repeat until rice is almost tender, about 8 minutes. Once almost tender, add carrot and beet juice; cook 2 minutes longer or until rice is al dente. Season with extra salt and black pepper, if necessary. Serve immediately.
For Carrot Chips (these will be made in advance):
Heat oil in a pot over medium-low heat. Add carrot; fry 2 to3 minutes or until oil stops bubbling and carrots are golden brown and crispy. Lightly season with salt.
To plate: Place a few large spoonfuls of risotto on plate; top with Parmiggiano Regianno and parsley, then a small pile of carrot chips. Serve Immediately.