Ontario Red Beet Risotto Recipe

Cook the Base

In a saucepan, heat the vegetable broth and keep it warm over low heat. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute.

Add the Rice

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Pour in the dry white wine and let it simmer until absorbed.

Gradually Add Broth

Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Incorporate Beets and Finish

Stir in the roasted beets during the last 5 minutes of cooking. Once the rice is cooked, remove it from the heat and add the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.

Mix the Ingredients

In a bowl, combine the mascarpone cheese, heavy cream, lemon zest, lemon juice, and powdered sugar. Whip until smooth and creamy.

Chill

Refrigerate the mousse for at least 30 minutes before serving to allow it to set.

Blend

Combine the chopped chives and olive oil in a blender or food processor. Blend until smooth. Season with salt to taste.

Plate the Dish

Serve the risotto in bowls, topped with a dollop of lemon mascarpone mousse, a drizzle of chive oil, and a sprinkle of chopped pistachios.