Page 50 - MENU May June 2017

Chef
Massimo
Capra’s Red
Beet Risotto
RSSQSST
ingredients
1 lb
1 cup 3tbsp 1tbsp cup 2 cups 2 cups 4 cups 2tbsp cup 1 cup
carnaroli rice
onions, nely chopped
butter
vegetableoil
white wine
red beet juice
beet greens chopped
light chicken stock roastedgarlic
grated parmesan
golden beets, roasted and diced
preparation
Sweat the onion in two thirds of the butter and the oil.
Add the beet tops and mix well.
Add the rice and toast for a few seconds.
Sprinkle the wine and let it evaporate.
Add stock, enough to cover the rice and simmer.
Halfway through, add all the beet juice and continue simmering.
Photos by Stacey Newman
50 MENU MAY / JUNE 2017