Many traditional recipes for risotto call for making your own broth, and this recipe is no exception. Except here the broth is made by boiling beets with spices and tangerine slices, and then pureeing half of the beets until perfectly smooth. A few…
other tweaks make this risotto a standout: Cassis is used to deglaze the pan in place of the usual wine, and chopped beets are added halfway through cooking the rice.
- 1 beet (peeled)
- 5 pink peppercorns
- mustard seeds
- 1 tangerine (unpeeled and sliced)
- olive oil (to taste)
- 1 garlic clove (finely chopped)
- 1 onion (small, finely chopped)
- 200 grams risotto
- 80 milliliters cassis liqueur (or other sweet liqueur to taste)
- 150 grams Coulommiers cheese
- Broth Preparation:
- In a large saucepan with water, add the peeled beets, peppercorns, a pinch of salt, mustard seeds, and thinly sliced tangerine. Boil until the beets are cooked.
- Remove the beets and chop in a speed chopper or in a blender until it's reduced to a sauce, if necessary add 2 to 3 tablespoons of water to dice it up better.