Friday, September 6, 2013

Truffled Pepato Risotto with Roasted Beets

This week we found ourselves asking the question: "is it too soon for risotto?"... I can honestly say I'm glad Labor Day is behind us. I love everything about Fall. In Houston, it's a unique season, you can go swimming one day and wear a scarf the next. I look forward to Fall inspired recipes and enjoying some dining al fresco. Bring it on!

1/4 cup Stella Sola Extra Virgin Olive Oil
1 medium yellow onion, chopped
4 1/2 cups chicken stock, warmed
2 cups arborio rice
1/2 cup white wine
4 tablespoons Lucky Layla Butter
4 oz SarVecchio, grated
4 oz Pepato, grated
4 red beets
Truffle oil (for garnish)
salt and pepper, to taste

In a large skillet, heat evoo over medium heat. Add the onion and cook until softened and translucent. Meanwhile warm stock in a pot. Once the onions are translucent, add the rice and stir until toasted and opaque, about 5 - 7 minutes. Add wine to the rice and add a ladle of the stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy, about 1 hour. While risotto is cooking, prepare and roast beets. Wash and peel whole beets, place on a baking sheet, drizzle with olive oil and sprinkle salt and pepper. Bake for 30 minutes or until tender. When beets are cooled and risotto is done, use a mandolin slicer to make thin slices of beets. When risotto is cooked to your desire, stir in the butter and cheese until well mixed. Top plated risotto with beet slices and a splash of truffle oil.

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