News 4 Cooks: Beet Risotto - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Beet Risotto

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Name of Restaurant:  PY Steakhouse

Name & Title of Chef/Presenter (limit one person): Chef de Cuisine Roderick Le Desma

Name of Dish:  Beet Risotto

Ingredients for dish (must be specific, no “secret ingredients”):

  • 7 cups chicken stock, vegetable stock or beet stock (for a really vibrant color)
  • 4 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 1 large sweet onion, finely chopped
  • 2 large beets (roughly 24 oz), peeled and coarsely shredded, plus thinly sliced beets for garnish
  • 3 cups arborio rice


  1. In a saucepan, bring the stock to a simmer; cover and keep warm.
  2. In a medium pot or high lipped pan, melt the butter with the oil. Add the onion and cook over medium heat, stirring, until soft, roughly 5 minutes.
  3. Add the shredded beets and cook, stirring, until most of the liquid dries up.
  4. Add the rice to the pot/ pan and cook, stirring, for 2 minutes.
  5.  Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 20-25 minutes.
  6. Cook, stirring in cheese, until heated through; add a few tablespoons of water if the risotto is too thick.
  7.  Spoon the risotto into bowls. Garnish with sliced beets and more cheese

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