Monday, July 12, 2010

Recipe: Red Beet Risotto by Chef Ray Garcia, FIG Restaurant

Los Angeles Magazine held another In The Kitchen event on June 16th at the Snyder Diamond showroom in Santa Monica, this time featuring cooking demonstration by Chef Ray Garcia of FIG restaurant.

I'll have a full report out soon, but in the meantime, you can enjoy the recipe for this delicious Red Beet Risotto from Chef Garcia!
It's made with vegetable stock too so it's healthier, lighter, and vegetarian friendly.

Red Beet Risotto

Chef Ray Garcia
FIG Restaurant
Santa Monica, CA

Beetroot Purée
2 red beets
1/2 medium onion
16 oz vegetable stock

5 cups Carnaroli Rice
1 onion, finely diced
1 bay leaf
7 oz red wine
2 cups vegetable stock
4 oz beetroot puree
3 oz unsalted butter
3 oz parmesan cheese
2 oz crème fraiche
2 tbsp chopped dill
2 tbsp chives

5 each: yellow & red baby carrots, white & green asparagus
10 pieces golden beetroot

1. Boil red beets and onion until soft. Transfer to blender or food processor and purée. Set aside for later.
2. In a new pot, heat 1 tbsp oil and sauté onion until fragrant.
3. Add rice and bay leaf, cook for 2 minutes.
4. Pour wine into pot and allow to reduce by 3/4.
5. Add stock, one ladle at a time (wait until previous stock boils off before adding more), and stir frequently until risotto achieves desired texture.
6. Add beet purée and stir to incorporate. Finish with butter, parmesan cheese, crème fraiche, herbs, salt and pepper.
7. Blanch vegetables for garnish in salted water. Sauté with butter and season with salt and pepper.
8. Serve risotto in a medium-sized bowl, topped with sautéed vegetables.


Banana Wonder

yum! This looks like something fun to make and eat (and not spill on oneself).


This does look tasty! As I plan to do this as a side, what would suggest pairing with this? I was thinking of a light fish, halibut or tilapia?


Also, how much does that recipe yield? 5 cups of rice seems a bit much.


Hi Flop Shot! I don't think light fish would work with this as a side, since the risotto has pretty strong flavors. Something like osso bucco might actually work better?


That strong, huh? Well, I would think the Osso Bucco would be too much. I think we'll just do it as an entree, like its served at FIG. Still curious about the yield and that it says 5 cups of rice. I'll let you know how it works out! Great Blog!

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