https://cyrusramsey.com/beetroot-risotto-with-grilled-cheese-toppers-fresh-herbs/
Ingredients
Beetroot risotto
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine (or additional broth, see variation)
- 4 1/2 to 5 1/2 cups warm vegetable or chicken broth, divided
- 1 1/2 cups cooked beet purée or very finely diced cooked beets (store-bought or homemade)
- 1/2 cup grated Parmesan, plus more for serving
- 1 to 2 teaspoons lemon juice (to brighten)
- Kosher salt and black pepper, to taste
- Optional: 1 tablespoon olive oil for finishing
Grilled cheese toppers
- 4 to 6 slices good sandwich bread
- 8 ounces shredded or sliced cheese that melts well (cheddar, Monterey Jack, fontina, or a blend)
- 2 tablespoons unsalted butter, softened (for spreading)
Fresh herb finish
- 1/2 cup chopped fresh herbs (parsley, chives, basil, or dill)
- Optional microgreens or extra tender herb leaves for garnish
- Optional: 2 teaspoons olive oil or a spoon of pesto to drizzle
Method
Recipe by Heather Schiefelbein.
- Prep your toppings first. Shred/slice the cheese. Chop herbs and set aside. If your beets are not already puréed, purée until smooth (or dice very small so they disappear into the risotto).
- Start the risotto base. In a wide, heavy pot (like a Dutch oven), melt 1 tablespoon butter over medium heat. Add onion and cook 6–8 minutes, stirring, until softened and translucent. Add garlic and cook 30 seconds.
- Toast the rice. Add the rice and stir for 1–2 minutes until the grains look slightly translucent at the edges and smell nutty.
- Deglaze. Pour in the wine. Stir until mostly absorbed, 1–2 minutes.
- Add broth gradually. Reduce heat to medium-low. Add about 1/2 cup warm broth at a time, stirring frequently. Let each addition absorb before adding the next. Continue until rice is creamy and al dente —about 18–22 minutes total. (You may not need all the broth; you’re aiming for a spoonable, cohesive texture, not dry rice.)
- Stir in beet flavor. Add the beet purée (or finely diced beets) and stir well. Cook 2–3 minutes to warm through and integrate the color and sweetness.
- Finish creamy. Turn off heat. Stir in Parmesan and remaining 1 tablespoon butter. Add lemon juice, then season with salt and pepper to taste. If it looks too thick, stir in a splash more warm broth until it flows like soft pudding.
- Cook the grilled cheese toppers. Spread one side of each bread slice with butter. Place 2 slices (buttered side down) in a skillet over medium heat. Top with cheese and place remaining slices on top (buttered side up). Cook until deep golden and crisped on the bottom, 3–4 minutes. Carefully flip and cook until the cheese melts and the second side is golden, 3–4 minutes more. Remove to a cutting board and cool 2 minutes. Slice into bite-size squares or strips. Doneness cue: The outside should be crisp-golden; the cheese should ooze when you cut a piece.
- Assemble. Spoon risotto into bowls. Top each with grilled cheese toppers. Finish with chopped herbs (and microgreens if using). For a glossy accent, drizzle a teaspoon of olive oil or pesto right before serving.
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
Risotto: Creamy and spoonable, with rice grains still tender but not mushy. Grilled cheese: Crisp-edged bread, melty interior. Final seasoning: A small splash of lemon helps the beet flavor taste more “alive.”
Keep broth warm. Warm broth helps maintain an even simmer so the rice cooks consistently. Choose the right risotto pot. A wide pot speeds up evaporation and makes it easier to stir without overcooking. Shortcut option: If using store-bought cooked beets, purée them with a fork or blender with a splash of broth to make stirring easy.