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beet risotto

Beet Risotto with Parmesan Frico and Horseradish Crème

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Created by our exceptional culinary team, this colorful recipe is designed to pair perfectly with Davis Estates Pinot Noir.

Ingredients

Serves 4

Horseradish Crème

½ cup heavy cream
½ cup crème fraîche (or sour cream)
2 tablespoons fresh grated horseradish (or prepared horseradish, drained)
1 teaspoon fresh lemon juice
Salt and pepper, to taste

Parmesan Frico

1 cup finely grated Parmesan cheese

Beet Risotto

6 cups chicken or vegetable stock (low sodium)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium sweet onion, finely chopped
2 medium beets (about 1½ lbs total), peeled and coarsely shredded
1½ cups Arborio rice
¾ cup finely grated Pecorino Romano cheese (about 3 oz)
1 teaspoon poppy seeds (plus extra for garnish)
Salt and pepper, to taste

Tarragon Oil

3/4 cup tarragon leaves
3/4 cup flat-leaf parsley leaves
3/4 cup extra virgin olive oil
fine grain sea salt

Method

Horseradish Crème

  • In a small bowl, whisk heavy cream until slightly thickened (soft ribbons, not peaks).
  • Fold in crème fraîche, horseradish, lemon juice, salt, and pepper.
  • Chill in the refrigerator for at least 30 minutes before serving (can be made up to 2 days ahead).

Parmesan Frico

  • Preheat oven to 375°F
  • Line a baking sheet with parchment paper. Place 2 tablespoon mounds of grated Parmesan on the parchment and flatten gently into 4–5″ circles.
  • Bake for 5–7 minutes, until lightly golden.
  • Let cool slightly, then remove with a spatula.
  • For curved crisps, drape them over a rolling pin while warm. For flat crisps, let them cool on the tray.

Beet Risotto

  • In a saucepan, bring the stock to a simmer over low heat and keep warm.
  • In a large pot or deep sauté pan, heat butter and olive oil over medium heat.
  • Add onion to the large pot or deep sauté pan and cook for 5 minutes, until soft and translucent.
  • Add shredded beets to the onions and cook for 10–12 minutes, stirring often, until most of the liquid evaporates.
  • Remove half of the beets and set aside for later (this gives the dish more texture and color layers).
  • Add Arborio rice to beet and onion pan and stir for 2 minutes, coating each grain in the beet mixture.
  • Begin adding warm stock 1 cup at a time, stirring constantly until absorbed before adding more. Continue this process until rice is tender but slightly firm in the center (about 20–25 minutes).
  • Stir in the reserved beets, Pecorino Romano, poppy seeds, salt, and pepper.
  • Adjust seasoning to taste and let rest for 2 minutes before serving.

Tarragon Oil

  • Bring a medium saucepan of water to a boil, salt well as you would pasta water.
  • Blanch the tarragon and parsley leaves briefly, until bright green, just 10 seconds or so.
  • Work quickly to drain and transfer to a bowl of ice water. Drain once more and pat with a clean cloth to remove as much residual water as possible.
  • Use a food processor or blender to puree the leaves and olive oil until smooth, at least a minute or so.
  • Strain through the finest sieve you have, alternately, you can use triple-lined cheese cloth. A tea strainer works great!
  • Discard the solids and transfer the oil to a jar. It keeps, refrigerated, for a couple weeks, but bring to room temperature to use.

To Finish

  • Spoon the risotto into warm bowls. Add a dollop of Horseradish Crème on top, a sprinkle of poppy seeds and a few thin beet slices for garnish. Finish with a Parmesan Frico for crunch and a drizzle of tarragon oil.

Pairing Suggestion

A swirl of color and flavor: Beet Risotto crowned with Parmesan Frico and Horseradish Crème, the perfect partner to Davis Estates Pinot Noir.

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beet risotto

Courtesy of the Davis Estates Culinary Team

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