Beet and Heat Risotto

Beet and Heat Risotto


2 T Olive oil

¼ c Shallots (small dice)

2 T Garlic (minced)

1 c Arborio Rice

½ c White wine

4 c Vegetable Stock

4-5 Serrano Chilis

1 c Beets (peeled and small diced)

¼ lb Butter

½ t Salt

½ t Pepper

¼ c Green Onions (minced)


In a small sauce pot bring vegetable stock to a simmer. While your stock is heating, begin to sweat your garlic and shallots in the olive oil, using a large saute pan. This will be the working pan for your risotto.

Once shallots and garlic become almost translucent, gently fold in the serrano chilis, and your rice. Cook until the rice is becoming clear and has a small white spot in the middle.

Deglaze with white wine and allow to simmer and reduce to half the volume. Keep on medium heat, stirring often. Slowly incorporate stock a couple ounces at a time, careful not to add too much too fast.

After the first round of stock, fold in the beets and continue cooking slowly. Continue adding in the stock and cooking down incramentally until you have used all the stock and your rice is soft and tender. Stir in the green onions.

Turn heat to low and fold in the butter, salt and pepper.


Classic City Catering
Executive Chef: Daniel Watts
214 W. Intendencia Street
Pensacola, FL 32502
(850) 433-8064