Alice Zaslavsky's shortcut beetroot baked risotto uses an unconventional technique that will have purists shaking their fists, but the result is a vibrant, creamy rice dish perfect for weeknights. Unlike traditional risottos that require constant stirring, this version is placed in the oven with all its liquid, then whisked at the end to release the starches for a silky finish.
Key techniques and tips
For the best texture, use a microplane to grate the parmesan over the risotto, yielding a cloud-like consistency. Alternatively, blitz the parmesan to a crumb in a food processor before grating the vegetables. Avoid pre-grated parmesan, as it contains anti-caking agents that compromise the aroma.
For extra flavour, substitute water with vegetable or chicken stock. Fresh herbs like parsley, chives, or chervil can also be added if available.
Grate, bake 'n' shake beet risotto
Serves 4
Chop and stir: 10 minutes
Set and forget: 30 minutes
Ingredients:
- 1 brown onion, peeled and quartered
- 1 beetroot, topped and tailed, scrubbed and quartered (about 200g)
- 1 tbsp extra-virgin olive oil
- 2 tbsp butter
- 1–2 garlic cloves, peeled and minced
- 250g uncooked carnaroli or arborio rice (1 heaped cup)
- 125ml white wine (½ cup)
- 2 vegetable or chicken stock cubes
- 2 bay leaves
- ¼ bunch dill, stems finely chopped, half the fronds roughly chopped (reserve the remaining fronds for garnishing)
- 60g finely grated parmesan or pecorino
To finish:
- 4 tbsp mascarpone or sour cream
- Finely grated parmesan or pecorino
- Dill fronds (reserved from above)
- 35g slivered pistachios (¼ cup, optional)
- Freshly ground black pepper
- Extra-virgin olive oil
Method
Preheat the oven to 240C/220C fan. Grate the onion and beetroot using a box grater or the coarsest setting of a food processor, chopping up any chunkier bits.
Heat the olive oil and half the butter in a shallow flameproof casserole dish over medium heat. Add the grated vegetables and garlic, stirring until sizzling. Cover with a lid and cook for six minutes, stirring halfway. Meanwhile, bring a kettle of water to the boil.
Once the vegetables have softened and released a sweet aroma, stir in the rice and toss vigorously for a few minutes until the rice is toasted and turns a provocative shade of pink. Splash in the wine and crumble in the stock cubes, letting it bubble for another minute to break up the cubes and cook out the alcohol.
Stir in the bay leaves and dill stems, then pour in one litre (four cups) of just-boiled water. Cover, transfer to the middle of the hot oven, and bake for 12 minutes.
Remove the pan from the oven, discard the bay leaves, and whisk in the remaining butter and parmesan. Continue whisking for a minute or two, whipping the mixture into a frenzy. The extra liquid will be absorbed and react with the starch in the rice and the fat in the cheese and butter, creating a silky, creamy texture.
Cover and leave for another 12 minutes to rest. Taste for seasoning, give a final stir, and spoon onto plates. Top each with a spoonful of mascarpone, an extra grating of parmesan or pecorino, dill fronds, and pistachios if using. Finish with black pepper and a drizzle of olive oil.
This is an edited extract from Weeknights with Alice by Alice Zaslavsky, photography by Rochelle Eagle, available now through Murdoch Books (AU$49.99).
