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Categories:
beets pancetta chicken stock unsalted butter shallots thyme Italian arborio rice superfino red wine bunches Parmesan cheese salt
Viewed: 78 - Published at: 9 years agoIngredients
- 1/4 pound small beets, greens discarded, beets washed
- 1/4 pound pancetta in 1/4-inch dice
- 2 quarts chicken stock
- 3 tablespoons unsalted butter
- 2 tablespoons shallots, peeled and finely chopped
- 1 sprig thyme
- 1 cup Italian arborio rice superfino
- 1/4 cup red wine
- 3 bunches watercress, leaves only
- 3 tablespoons freshly grated Parmesan cheese
- Coarse salt and freshly ground pepper to taste
Method
- Boil the beets until tender, approximately 40 to 60 minutes, in salted water.
- Cover your cutting board with parchment paper to protect it from beet stains and wear plastic gloves to protect your hands.
- Peel and chop the beets into one-quarter-inch dice and set aside.
- Warm a nonstick pan over high heat and add the pancetta.
- Cook it until lightly crisp on all sides, approximately 8 to 10 minutes, and set aside.
- Bring the chicken stock to boil in a pot and lower the heat to keep it at a low simmer.
- Melt one tablespoon of the butter in a medium, enameled cast-iron pot over medium heat.
- Sweat the chopped shallots for three minutes.
- Add the thyme and rice and stir well for three minutes, until the rice is well coated (do not let the rice color).
- Add the red wine, mix well, and let the rice absorb it.
- Slowly stir in chicken stock to the level of the rice (about one cup) and simmer.
- Stir constantly and add more chicken stock, one-half cup at a time, as it is absorbed by the rice.
- After 15 to 18 minutes of cooking (or until the rice is al dente), mix in the diced beets, half of the cooked pancetta, three-quarters of the watercress leaves, the grated Parmesan cheese and the remaining two tablespoons of butter.
- Season to taste with salt and pepper and discard the sprig of thyme.
- Transfer the risotto to a warm bowl and sprinkle with the remaining watercress leaves and pancetta.
