The color of this dish is an amazing deep red. It is a classically proportioned risotto recipe. Great for Valentines Day.
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 small fennel bulb, sliced thinly with a mandolin
- 1 shallot minced
- 1 large red beet, peeled and sliced into 1/4 inch cubes (You can also steam the peeled beets and purée them, adding them half way through the cooking)
- 1 cup Arborio rice
- 1 1/2 teaspoon kosher salt
- 1 tablespoon Champagne vinegar
- 3-4 cups chicken stock
- 1 cup freshly grated parmesan cheese
- 2 tablespoons crème fraiche
- 2 tablespoons freshly chopped large leaf parsley
Add the butter and olive oil to a large sauté pan. Heat pan and melt butter. Add the fennel, shallot, beet and salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3-4 minutes.
Add the rice and stir to coat the in butter and oil mixture and toast slightly, this is another 2-3 more minutes. Deglaze with the vinegar. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is cooked through. It will be a little creamy. This will take about 20 minutes.
Stir in the Parmesan until melted. serve in warmed bowls or plates and garnish with a dollop of crème fraiche and parsley. (Yum!)
Serve with Pinot Noir. I like the Inman OGV Pinot or Inman Blanc de Noir.