‘Twas the night before Christmas and all through the kitchen, not a party was stirring, and I was a-bitchen.
The Prosecco was poured in its flutes with such care, while garlic powder and parmesan crumbs played in my hair.
The asparagus was nestled all cozy in bed, with dreams of sweet beet juice, a thought in their heads.
The blog dogs stood by, guarding for scraps, and my hubby settled in for a long winters nap.
When heard on CNN, arose such a clatter, I sprang from my Viking to see what’s the matter.
All our neighbors and friends, at home in their masks, cheer on the zoom calls, crack open the casks!
The pot on the stove with a hearty risotto, making traditionalists hark, “what about mashed potatoes?!”.
When what to my taste buds did soon appear, but a bottle of wine and some unopened beer.
“Prosecco before beer, or you will get sick”, I knew in the moment it must be St. Nick.
Now lemon, now fennel! Now leeks and saffron!
On pino, on choke hearts! On butter and tarragon!
Mix the rice with the juice! Mix the juice with the wine!
Add a dash of salt, dash of pep, dash of good times:)
This year, Christmas comes from a different place. Within difference there is change, and in change comes opportunity and prosperity.
Here’s to a new Christmas dish, and to hopefully assembling old traditions with loved ones next year. Wishing you all a very happy, healthy and promising new year.
Merry Christmas. Make the risotto.
Feeds 4; Takes 1hr 45 min
Ingredients for Risotto
- 3 red beets
- 1 cup of asparagus tops
- 1 small jar of artichoke hearts; rinsed, drained and quartered
- Zest and juice of 1 lemon
- 1 cup dried arborio rice
- 1 bulb fennel, diced small
- 1 leek; cut small and rinsed
- 1 cup dry white wine (pino grigio)
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 sprigs fresh tarragon, leaves chopped
- 2 tsp honey
- 4 cups veggie or Chicken Stock
- 2 tbsp salted butter
- 1 pinch saffron (optional)
- EVOO, salt and pepper
Method
Ahead of time, wash beets and cut off stems. Roast in a 350F degree oven wrapped in foil with a small drizzle of olive oil for 45 min. They should be easily pierceable with a knife.
Remove beets from foil and allow them to cool. Once cooled, remove the skin (this is easily done with a spoon or your fingers).
In a food processor, add a few tbsp chicken stock with the beets and purée until smooth – like baby food consistency.
Using a fine mesh sieve or strainer placed carefully over a bowl, press the beets through and catch beet juice in a bowl. Depending on the size of your beets you should yield about 1 cup of delicious juice.
In a large pot of boiling salted water, add asparagus tops and cook for 1-2 min. Quickly remove and plunge the tops into an ice water bath. (This will blanch them and help them stay nice and green.)
Meanwhile, in a large Dutch oven, heat 2 tbsp EVOO over med heat with leeks, fennel and salt and allow to cook until golden (about 5 min). Deglaze with wine and allow most of the wine to cook off.
Once the wine is nearly gone, add garlic and onion powder, lemon juice and zest, saffron (if using) and rice. Stir and let the rice get a bit of a browning (no more than 1-2 min).
Add chicken stock 1/2 cup at a time. Stirring the rice mixture often and adding more stock once the last ladle is nearly absorbed. Do this until you have only 1 cup chicken stock left – about 30-35 min.
Turn heat to medium low and add the asparagus and artichokes and stir in very gently. Taste and season with salt and pepper.
Next add the cup of beet juice and honey and stir gently.
Check the consistency of your rice. You want it to be toothsome, but not al dente. Nobody wants crunchy risotto. Add more stock if your not quite there.
Once done, off the heat add butter, parmesan and top with tarragon leaves.
Serve at only the most festive of holiday tables…even if that’s just you two and your blog dogs.
Need more festive recipes? How about these…
- Not Aunt Cathy’s Green Bean Casserole
- Beautiful Brussels and Butter Beans
- Butternut squash Bisque with Pistachios and Lemon Crema
- Flourless Almond Cake with Dark Chocolate Ganache
- Humboldt Fog and Pear Risotto with Chardonnay Chicken
