Alice Zaslavsky introduces a unique and less labour-intensive method for making beetroot risotto, perfect for a busy weeknight meal that serves four. The dish, which combines roasted beetroot, garlic, parmesan, and dill, breaks from tradition by baking the risotto instead of the usual continuous stirring.
Ingredients and Preparation Steps
The recipe begins with peeling and quartering a brown onion and a 200g beetroot, which must be scrubbed and cut. In addition to these, you’ll need 1-2 minced garlic cloves, 250g of uncooked carnaroli or arborio rice, along with 125ml white wine. Stock can be made with 2 vegetable or chicken cubes, while seasoning includes 2 bay leaves and a quarter bunch of chopped dill, saving some fronds for garnish. Finally, grated parmesan or pecorino cheese and mascarpone or sour cream will add creaminess, with optional slivered pistachios and a dash of black pepper for additional flavour. Preheat the oven to 240°C (or 220°C fan).
Cooking Instructions
Begin by using a grater for the onion and beetroot or process them to achieve the same effect. In a flameproof casserole dish heated over medium flame, pour a tablespoon of extra-virgin olive oil and two tablespoons of butter. Add the grated vegetables and garlic, stirring until they sizzle. Cover and cook for six minutes, stirring midway. Meanwhile, boil water in a kettle.
Once softened and fragrant, combine the rice and mix until it’s toasted and assumes a pink tinge. Pour in the wine and add the stock cubes, allowing the mixture to simmer to integrate the stock and diminish the wine’s alcohol.
Baking and Finishing the Risotto
Incorporate the bay leaves and dill stems, and introduce a litre of boiled water from the kettle. Transfer the covered casserole dish to the oven’s centre, baking for 12 minutes.
After removing the dish, take out the bay leaves, and briskly whisk in the remaining butter and 60g of parmesan or pecorino. Continue whisking to achieve a creamy consistency. Replace the lid and let it rest to thicken.
Serve the risotto with a generous dollop of mascarpone, extra grated cheese, reserved dill fronds, and pistachios if available. Complete with freshly ground black pepper and a splash of top-quality olive oil.
This recipe, an excerpt from “Weeknights with Alice,” offers a creative twist to a classic dish, maintaining a balance of flavour and ease. Published by Murdoch Books, it’s priced at AU$49.99.
Reporting based on coverage first published by theguardian.com.