Beet Risotto

Chef Anthony Dispensa from The French Room at the Adolphus Hotel stops by Good Day to make a beet risotto. He trained under Chef Gordon Ramsey and his restaurant has an impressive wine program and art collection.

Beet Risotto

Beet Puree:
2 lbs Roasted Beets
3 tbsp Olive Oil
2 tbsp Sherry Vinegar
2 tbsp Red Wine Vinegar

14 oz Risotto
3 ½ oz White Wine
1 ¾ oz Oil
17 ½ oz Vegetable Stock
Chervil Sprigs
Parmesan Cheese for Garnish

Horseradish Whipped Cream:
2/5 oz Freshly Ground Horseradish
3 ½ oz of Whipping Cream

For Beet Puree: Place beets into foil with olive oil. Roast in oven at 375 degrees F for an hour to an hour and a half or until soft. Peel skins. Place into a blender with sherry and red wine vinegar and puree. *Add a splash of water if not blending well.

For Horse Radish Whipped Cream: Whip cream in a bowl until a stiff peak is formed. Add in horseradish just before finishing.

For Risotto: Place oil in a medium-sized. Add rice and stir for 1-2 minutes. Once you can smell the rice, add the white wine. Reduce until wine is almost evaporated. Add in vegetable stock and reduce until 95% of the liquid is absorbed. Add in Beet Puree and season with salt to taste. Place into a bowl or preferred flat plat. Garnish with chervil, a spoonful of horseradish whipped cream and fresh grated parmesan.