August 2011 - Q Magazine

q cuisine: with NATHAN MILLER
As we move into the last month of Winter I really love heading out into the Vegie Patch to
dig up the elegant and distinct little beetroots as this time of year they are ready for the
picking. Beetroots grow really well in these colder climates and after about 10 weeks
they are sweet and tender, as I find after about 13 week they become tough and hard.
Don't be put off by the colours of the dish, let your taste buds do all the work.
Beetroot Risotto
Ingredients
Beetroot Stock
4 Fresh Medium Beetroots – diced 1cm
500ml of Water
500ml of Vegetable Stock
1 x Carrot
1 x Onion
1 x stalk of Celery
1 x Clove
1 x Cinnamon quill
Risotto
2 tblsp Olive Oil
½ Spanish Onion - diced
2 cups of Aborio Rice
1lt stock (see above)
¼ cup White Wine
I tblsp Brown Sugar
Pinch fresh Nutmeg
20gm Parmesan Shaved
3 sage leaves – shallow fried
Method;
1. Stock - Cover over diced beetroot with the water and add vegetables and spices. Bring to the boil and slowly simmer for 30
minutes. Remove everything except the beetroot. Strain and keep
both the juice and beetroot. Set aside.
2. Risotto - In a large heavy based saucepan sauté the onion in
olive oil until slightly transparent.
3. Add the risotto and cook until discolored. Add the white wine
and brown sugar and cook over a medium heat until the wine
has absorbed.
4. Continue over a medium heat and add 1 cup of the stock and
cook until absorbed.
5. Add all the diced beetroot and a further 1 cup of stock and
continue the cooking process until absorbed.
6. Continue adding 1 cup of stock ensuring to cook out the liquid
before adding further stock.
7. When all stock has been added, place in the Nutmeg, Parmesan
cheese and season to taste.
8. Cover and leave for 5 minutes.
9. Serve with shallow fried sage leaves.
Note: Extra liquid may be required at the end of cooking, some
vegetable stock will assist.