PINK BEET RISOTTO WITH CRISPY GOAT CHEESE MEDALLIONS

Pink Beet Risotto with Crispy Goat Cheese Medallions image

Grated beets add gorgeous pink color and a subtle earthy flavor and sweetness to this creamy, cheesy risotto. The crispy goat cheese medallions add a crunchy topping with a soft and tangy melted center.

Provided by Alejandra Ramos

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cups low-sodium chicken or vegetable broth
3 tablespoons extra-virgin olive oil
1 medium red onion, diced
1 pound red beets (about 4 small or 2 medium beets), peeled and grated in a food processor or on the large holes of a box grater
2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1 cup arborio rice
1/2 cup red wine or sweet vermouth
4 tablespoons unsalted butter
1 cup finely grated pecorino or Parmesan
2 ounces fresh goat cheese
One 4-ounce log goat cheese, chilled
1/2 cup all-purpose flour
1 cup panko
Kosher salt
1 large egg
Extra-virgin olive oil, for drizzling

Steps:

Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper.
For the risotto: Combine the broth with 2 cups water in a large pot over high heat. Bring to a boil, then reduce the heat to a low gentle simmer.
Meanwhile, heat the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until softened, 2 to 3 minutes.
While the onions cook, run a knife over the shredded beets to chop them into rice-size pieces, or remove the shredding blade from the food processor, insert the chopping blade, add the beets and pulse to chop.
Add the beets and garlic to the Dutch oven. Season with salt and pepper. Add the rice and stir well to combine. Cook, stirring occasionally, to gently "toast" the rice, about 1 minute. Stir in the wine or vermouth and let cook until the liquid is absorbed. Add 1 1/2 cups of the hot broth, stir, then let simmer, stirring regularly, until the broth is absorbed, 3 to 5 minutes. Continue adding the remaining hot broth about 1 cup at time, stirring regularly and letting it absorb before adding more. Keep stirring in the hot broth until the risotto is loose and creamy and the grains of rice are tender with a tiny hint of an al dente bite (you may not use all of the broth), about 25 minutes total.
Remove from the heat and stir in the butter, grated cheese and the 2 ounces goat cheese. Stir until evenly incorporated. Taste and adjust the seasoning with more salt and pepper, as needed.
While the risotto cooks, make the goat cheese medallions: Slice the goat cheese into 3/4-inch-thick rounds. If desired, use your hands to gently form each into a heart shape.
Put the flour and panko in two separate shallow baking dishes. Season each with a pinch of salt. In a third dish, beat the egg with 2 tablespoons water until frothy.
Dip each of the goat cheese medallions in the flour until well coated, then dip into the egg, then finally in the panko until fully coated, then back into the egg, then again in the panko for a final coat. (The double panko coat will make these extra crunchy!)
Place the medallions on the prepared baking sheet, drizzle with olive oil and bake until crunchy and golden, about 10 minutes.
Divide the risotto into serving bowls and top with the crispy goat cheese medallions. Serve immediately.