Tuesday, July 7, 2015

#100HappyDays :: Day 63


One of my favorite things to make is risotto.  It is such an easy dish, yet can be filled with many flavors and has a richness that defines comfort food.  After such a busy weekend, I wanted to hunker down in the kitchen and enjoy making a meal that required a slow almost meditative stirring to incorporate the ingredients.  With our beets coming in nicely, I have been craving the flavor of the Borscht that we made for Tastebuds last winter.   While my kids enjoy eating out of the garden, and love beets, neither of them like risotto!  I know, hard to believe, I guess they just do not dig the texture of it.  So this meal ended up being for mom and dad, while the kids ate salads, homemade apple sauce and leftover brats from the 4th.

Roasted Beet and Garlic Scape Risotto


2 Tbsp. olive oil
1/2 onion, minced
2 ribs celery, minced
2 garlic scapes, diced
1 1/3 C arborio rice
1 C red wine
5 C beef broth
1/2 lb beets, roasted, peeled and grated
2/3 C Parmesan cheese, grated
2 Tbsp. butter
chopped dill, for garnish
sour cream

In a large skillet or pot over medium heat pour in olive oil.  While that is warming in a separate pot bring the beef broth to a simmer.  Add onion and celery to olive oil and cook until soft, then add the garlic scapes and sauté until fragrant.  Stir in the arborio rice until it has absorbed all of the oil.  Then pour in the red wine and stir until absorbed.  Now, one ladle full at a time, stir in the beef broth until each portion has absorbed, about 10 minutes.  Once the last of the broth has absorbed stir in the grated beets until warmed through and then remove from heat and add in the Parmesan and butter.  Once incorporated, serve with a dollop of sour cream and a sprinkling of dill.  Enjoy!



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