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Beetroot Risotto, Balsamic Rump and Horseradish cream

September 28, 2014 by Tania 11 Comments

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Beetroot, beef and horseradish risotto

There seems to be a little mystery about Risotto. There shouldn’t be. The only mystery regarding risotto is the rice you use.

If you have had a terrible experience making risotto you may have to start again with some more suitable rice.  Did your last risotto resemble a pot of glue? Then you probably bought your rice in the supermarket and it was probably called “Arborio”.  You need to buy Carnaroli or Vialone Nano rice to make wonderful risotto; this rice is in the “Arborio” family but couldn’t be further away from the rice you bought in the supermarket.  For a start it is a protected product of Italy and therefore only grown in Italy. You won’t find this rice in the supermarket, you will only find it in specialty stores and deli’s.  There is nothing wrong with rice that is grown in Australia unless you want to make risotto and that, my friends means you must buy the proper rice.

Carnaroli and Vialone Nano rice are grown in the North of Italy where the rainfall and soil are most suitable for rice.  Both Carnaroli and Vialone Nano are rounded short rice grains that can soak up almost double their weight in liquid  and still stay firm and whole. Carnaroli is the most well known and the preferred grain It’s slightly larger and stays firmer in the centre than Vialone Nano which is often used in Liguria to make beautiful soupy fish based Risottos.

Beetroot risotta with beef rump

There are of course a number of ways to make Risotto, just like most things that come from Italy, every one has their own take on making it. We, in our house also have our own way of making Risotto. Due to the fact we have it often we try hard not to make it a full  month’s hit of fat. We only use a small amount of both cheese and butter. I am also known to add various vegetables, on the odd occasion, that don’t go into Risotto, so that it can become a hidden treasure trove of goodness without any of the vege-phobic residents at our house knowing they are eating good bits.

Sometimes people make Risotto like this.

Marco at Boffi kitchens producing his version of risotto

 

Risotto rice

So, don’t feel you have to follow any hard and fast rules other than to buy the best Carnaroli or Vialone Nano rice you can find. And start by following the basic principles of making Risotto.

  • Heat a wide deep pot adding oil and butter and always toast the rice.
  • Always use hot stock
  • Add stock bit by bit until the grains are soft and creamy on the outside but have a tiny core of firmness left in the middle.
  • Add grated parmesan and butter in the amounts you prefer
  • Always cover and sit for 5 minutes before serving.

Beetroot, beef and horseradish risotto

Beetroot risotto and balsamic beef

Beetroot Risotto, Balsamic Rump and Horseradish cream

This is our weeknight Risotto recipe with less cheese and butter and a couple of vegetables thrown in. There is also notably no wine, but wine always makes the risotto taste delicious too.
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course, Rice
Cuisine Italian
Servings 2

Ingredients
  

  • 150 gm onion chopped
  • 100 gm celery finely chopped
  • 1 clove garlic
  • 200 gm carnaroli rice 1 cup
  • 30 gm butter
  • 40 ml olive oil 2 Tablespoon
  • 1.250 litre chicken stock
  • 100 gm grated parmesan cheese 3 tablesp or as much as you can handle
  • 50 gm butter (extra as much as you want)
  • 20 gm beetroot powder Tablespoons

Rump Marinade

  • 500 gm beef rump diced
  • 20 ml sweet balsamic if not sweet and a teaspoon of brown sugar
  • 1 small garlic clove
  • 20 ml olive oil
  • 5 gm salt
  • 1 Tablespoon chives chopped
  • 2 Tablespoons parsley, flat leaf chopped
  • 120 gm sour cream 1/2 cup
  • 1 tablespoon horseradish Jar

Instructions
 

  • Start by putting the cubes of beef into a bowl with the balsamic, oil and salt. set aside out of the fridge
  • Chop the herbs and set them aside too
  • Mix the horseradish into the sour cream and put back into the fridge
  • Melt the olive oil and butter in a wide low sided pot. Add the onion, garlic and celery and rice and move around on medium heat toasting the rice and softening the vegetables. ( add a cup of white wine here if you like.)
  • Start to add the stock a cup at a time , stirring while the liquid evaporates. Keep adding stock until the rice is creamy and has a little firm pebble at it's centre. This will take about 15-20 minutes.
  • Stir in the beetroot powder. The rice should look loose and not too thick. Add a little more stock if it is too thick . You may need less stock or you may need a little more. You can add a bit of boiling water if needed. Add as much extra butter and parmesan as you like and taste before adding salt and pepper, stir well and cover while you sear the beef.
  • Heat a skillet over a high flame till very hot. Add the beef and cook very quickly tossing in the skillet till just browned. Take off the heat and put into a bowl keeping warm and resting for a few minutes
  • Divide the risotto between bowls. Put a little of the steak onto each dish and pour over the juices left in the bowl
  • Top with the sour cream, herbs and some extra parmesan

Notes

You can find beetroot poweder at health food stores or some supermarkets

 

Beef, beetroot and horseradish risotto

www.mykitchenstories.com.au

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Filed Under: Gluten Free, RECIPES, Rice, Pasta and Grains Tagged With: Carnaroli, How to make risotto, Italian rice, risotto, risotto with beetroot, Rump with balsamic, vialone nano

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Reader Interactions

Comments

  1. Joanne

    September 30, 2014 at 9:10 pm

    I buy arborio when I can’t get to a better supermarket, but you’re right that those two varieties are definitely better! I love the purple hue that this turned from the beets.

    Reply
  2. InTolerant Chef

    September 30, 2014 at 8:34 pm

    So pretty indeed Tania! Beetroot is so yummy too, and my husband would even eat this as it comes with chunks of steak! Xox

    Reply
  3. Krista

    September 30, 2014 at 12:08 pm

    5 stars
    This sounds absolutely scrumptious. I was able to visit a risotto rice farm in Northern Italy, so I agree completely with your assessment of the necessity of the proper rice. 🙂

    Reply
  4. Hotly Spiced

    September 30, 2014 at 6:51 am

    I once tried to make risotto using brown rice (trying to be all healthy). What a disaster. The meal went straight to the bin. I love the look of your risotto and I still remember that great risotto you made for the launch of Lorraine’s book – it was outstanding. That sure is a lot of butter! xx

    Reply
  5. Angie@Angie's Recipes

    September 29, 2014 at 10:33 pm

    Love the lovely earthy colour of this risotto. Beetroot powder sounds really intriguing.

    Reply
  6. Lorraine @ Not Quite Nigella

    September 29, 2014 at 3:11 pm

    Lovely new look T! And your risotto looks perfect 😀

    Reply
  7. Lorelle

    September 29, 2014 at 2:41 pm

    Me too – I thought I was doing well to get arboria rice, but haven’t done risotto in years because it was always gluggy!
    Now – more important – beetroot powder? Living in a small town with only Ballarat as a nearest provincial city – do I need to buy it online?? I’ve never heard of it.
    Thanks so much for such a colourful and delicious sounding recipe that has inspired me to find out more!

    Reply
    • My Kitchen Stories

      September 29, 2014 at 5:18 pm

      Hi Lorelle. I got mine at chemist warehouse the brand is Bioglan. Perhaps you could email them and see if they sell it on line.

      Reply
  8. 3 outa 4

    September 29, 2014 at 10:32 am

    Same – had no idea!

    Reply
  9. Maureen | Orgasmic Chef

    September 29, 2014 at 9:33 am

    5 stars
    I just thought risotto rice was one or the other that you can get in the supermarket. At the end of the Earth where we are, we’re a bit limited. I will investigate so I can have risotto that looks like that.

    Reply
  10. Kari @ bite-sized thoughts

    September 28, 2014 at 11:24 pm

    You have definitely educated me on risotto rice! I love the colour of this dish too – by far the most beautiful risotto I’ve seen.

    Reply

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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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