Best Rosy Red Risotto Recipes

Red Risotto image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 9

4 medium beets (about 1 1/4 pounds), trimmed
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups medium-grain rice, such as Vialone Nano or Carnaroli
1/2 cup dry white wine
About 5 cups hot chicken broth
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

Preheat oven to 450 degrees.
Scrub the beets and place them on a sheet of aluminum foil. Fold up the edges of the foil to seal in the beets. Place the package on a baking sheet. Bake for 45 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool.
Peel the beets and chop them. You should have about 2 cups. (The beets can be prepared a day or two ahead and refrigerated.)
In a wide saucepan, melt 2 tablespoons of the butter with the olive oil over very low heat. Add the onion and cook until tender and golden, 10 to 20 minutes. Do not let it brown.
Add the rice to the onion and stir for 2 minutes, or until hot. Add the wine and cook and stir until the liquid is absorbed. Add the beets and cook for 1 minute. Add about 1/2 cup of the hot broth and cook, stirring constantly, until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition. After about 10 minutes, stir in salt and pepper to taste. Continue to add broth and stir until the rice is tender but still firm to the bite. If you run out of broth, use hot water.
Remove the pan from the heat and stir in one more 1/2 cup of broth. The risotto should be creamy and moist, not dry. Stir in the remaining 1 tablespoon butter until melted. Serve immediately.

Rosy Red Risotto image

Provided by Kathy W @Kattyw

Number Of Ingredients 8

1/2-3/4 cup(s) beets, about 1/2 of a can of beets (15.5 oz) plain - not pickled, drain and reserve liquid, small diced
1 medium onion, diced
1-2 tablespoon(s) olive oil
1/2 cup(s) white wine (optional)
1 cup(s) arborio rice
4 1/2 cup(s) hot stock, chicken or vegetable
1 tablespoon(s) butter
- salt and pepper to taste

Steps:

Drain beets, reserving liquid, about 1/2 cup. Dice beets - small dice and set aside. (If you don't want red hands, wear gloves.) Add reserved liquid to stock.
Heat oil in a heavy 2 quart pot. Saute onion in oil until translucent.
Add rice and stir until grains are coated with oil.
Add wine (Optional - or use stock if you prefer) and stir constantly on medium heat until wine is absorbed.
Add 1 cup of stock, stirring until liquid is absorbed. Continue cooking for about 20 - 30 minutes, adding the remaining liquid 1 cup at a time, allowing liquid to absorb before adding more. The rice, when done, should be firm with a little bite in the center, or al dente.
Remove from heat. Add butter and stir vigorously until butter is melted and risotto is creamy.
Gently stir in the diced beets and serve.