Feb 6, 2019Chatelaine
red wine, divided
1 14-g pkg
dried porcini mushrooms, crumbled
cloves garlic, minced
beet, peeled and grated
- Pour 1/4 cup wine over porcini mushrooms in a small bowl. Microwave for 30 sec. Let stand until rehydrated.
- Combine broth with 1 1/2 cups water in a medium saucepan. Cover and bring to a boil. Reduce heat to low to keep warm.
- Melt butter in a large wide saucepan set over medium. Add garlic and shallots, and cook until fragrant, about 2 min. Add rice and stir until glossy, about 1 min. Add remaining 1/2 cup wine, porcini mushrooms and liquid. Stir until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth mixture. Stir often until most of the liquid is absorbed, 3 to 6 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so that mixture is simmering. Stir often, until rice is tender to the bite.
- Stir in grated beet until warmed through. (The entire stirring and cooking process should take 25 to 30 min. The risotto should be slightly saucy but not soupy.) Stir in grated parmesan and thyme, and remove from heat. Garnish with amaranth sprouts, beet chips and shaved parmesan. Serve immediately.