In conversations with people who live in warm places, Northeasterns often say, "Oh, but I love how our seasons change!" That is, until the winter days arrive and the TV announcer declares, "currently 16 degrees - yet feels like minus 4!," as we leave home in darkness to start the day.
But this is a special time to indulge in nature's offerings, including rich, earthy beets. At all three of the winter farmers markets by Down to Earth Markets, we give out free recipes for shoppers to explore the tastes of the season. Please always feel welcome to take as many as you like and talk about them with the farmers and food makers. The recipes change regularly -- just like harvests that arrive at the market. In these chilly weeks, we love this warm-to-the-bones recipe from Iain Falconer of Sweetgrass Grill in Tarrytown. We hope you do, too!
Beet and Goat Cheese Rissotto
2 pounds Italian Arborio rice
2 white onions, finely diced
8 cloves garlic, minced
1 pint white wine
2 quart beet juice
1 cup olive oil
2 quarts beets, diced
1 pound soft goat cheese
Watercress or herbs to garnish
Sauté onion and garlic in olive oil over medium heat until soft. Add in Arborio rice and gently cook for 2 minutes until the rice becomes slightly translucent. Start adding in the white wine and cook out until nearly evaporated. Repeat this same process with beet juice, adding one cup at a time until nearly evaporated. When the rice is cooked, add in the beets and goat cheese to get a nice creamy consistency. Season with salt and pepper to taste. Garnish with fresh watercress or herbs.
