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Mindful : October 2013
October 2013 mindful 27 Orange and Rosemary-Flavored Beet Risotto (Serves 6) 4 medium red beets, washed 41⁄2 to 5 cups chicken or light vegetable stock 2 tbsp olive oil, plus more to drizzle 1 tbsp unsalted butter 1 small leek, white part only, finely chopped 1 small shallot, finely chopped 1 tsp rosemary, finely chopped 1 tsp orange zest, finely chopped 11⁄2 cups arborio rice 1⁄2 cup dry white wine 1⁄3 cup Pecorino cheese, finely grated, plus more to garnish 3 tbsp crème fraîche fresh parsley, finely chopped, to serve Place beets in a pot and cover them with water. Bring to a simmer and cook, covered, for 45 to 50 minutes or until you can easily pierce them with the blade of a sharp knife. Drain and let cool before peeling; set aside. In a small pot, heat the stock; set aside and keep warm. Purée half the beets with 1⁄2 cup warm stock. Transfer to a small bowl; set aside. Finely dice the rest of the beets; set aside. In a large pot, heat the olive oil over medium heat. Add the butter. When melted, add the leek, shallot, rosemary, and orange zest. Cook for 2 to 3 minutes, stirring, without browning. Add the rice and coat for 1 minute. Add the white wine and cook, stirring, until absorbed. Add 1 cup warm stock and cook, stirring occasionally, until it is absorbed. Add another cup of stock and repeat. When you are adding the 4th cup of stock, stir in the puréed beets. At this point, check whether the rice is cooked (it should be al dente); add more stock and prolong the cooking time if needed. Turn off the heat and stir in 1⁄3 cup Pecorino cheese and 3 tablespoons crème fraîche. Cover and let rest for 2 minutes. Stir in 1⁄2 of the diced beets. Serve the risotto on plates. Top with the remaining diced beets and fresh parsley. Serve with extra Pecorino and a drizzle of olive oil.