Many traditional recipes for risotto call for making your own broth, and this recipe is no exception. Except here the broth is made by boiling beets with spices and tangerine slices, and then pureeing half of the beets until perfectly smooth. A few other tweaks make this risotto a standout: Cassis is used to deglaze the pan in place of the usual wine, and chopped beets are added halfway through cooking the rice.
- 1 beet (peeled)
- 5 pink peppercorns
- mustard seeds
- 1 tangerine (unpeeled and sliced)
- olive oil (to taste)
- 1 garlic clove (finely chopped)
- 1 onion (small, finely chopped)
- 200 grams risotto
- 80 milliliters cassis liqueur (or other sweet liqueur to taste)
- 150 grams Coulommiers cheese
- Broth Preparation:
- In a large saucepan with water, add the peeled beets, peppercorns, a pinch of salt, mustard seeds, and thinly sliced tangerine. Boil until the beets are cooked.
- Remove the beets and chop in a speed chopper or in a blender until it's reduced to a sauce, if necessary add 2 to 3 tablespoons of water to dice it up better.
- Risotto Preparation:
- In a large saucepan, add a smidgen of olive oil, add the chopped garlic and allow it to brown.
- Add half of the beet mixture, the onion, and another smidgen of olive oil, if necessary.
- Keep stirring, and add the rice. Saute for a minute and add the Cassis Liqueur, letting the alcohol evaporate.
- Pour in a ladle of broth and continue stirring.
- Let the water evaporate and add another ladle of broth and so on until the rice is cooked and quite creamy.
- Halfway through, add the rest of the chopped beets, stirring constantly.
- To make it even creamier, add a little cheese at the end and let it melt while constantly stirring,
- Check the salt and serve immediately with a little more cheese on each plate.
- Brie or Camembert can be used in place of Coulommiers. Best to use a cheese with a strong flavor to compliment the sweetness of the beets and tangerines.