Red Beet Risotto with Crème Fraîche and Dill

Bright in color and bursting with fresh spring flavors, Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel & Bungalows serves this vegetarian risotto in his Santa Monica restaurant.


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Red Beet Risotto with Crème Fraîche and Dill

Bright in color and bursting with fresh spring flavors, Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel & Bungalows serves this vegetarian risotto in his Santa Monica restaurant.

For the Beet Purée
2 red beets
½ medium onion
16 ounces vegetable stock

For the Risotto
5 cups vegetable stock
1 tablespoon olive oil
1 onion, finely diced
2 cups carnaroli rice
1 bay leaf
7 ounces red wine
4 ounces beet purée
3 ounces unsalted butter
3 ounces Parmesan cheese
2 ounces crème fraîche
2 tablespoons chopped dill
2 tablespoons chives
Salt and pepper, to taste

For the garnish
5 each yellow and red baby carrots, white and green asparagus
10 pieces golden beet

To make purée: Boil red beets and onion in stock until soft. Transfer to blender or food processor and purée. Set aside for later.

To make risotto: In a pot, bring vegetable stock to a low simmer. In a new pot, heat oil and sauté onion until fragrant. Add rice and bay leaf and cook for 2 minutes. Pour wine into pot and allow to reduce by ¾. Add stock, one ladle at a time, and stir frequently until risotto achieves desired texture. Add beet purée and stir to incorporate. Finish with butter, Parmesan cheese, crème fraîche, herbs, salt and pepper.

To finish: Blanch vegetables for garnish in salted water. Sauté with butter and season with salt and pepper. Serve risotto in medium-sized bowl, topped with sautéed vegetables.

Wine Recommendation: To pair with the risotto’s balanced, fresh flavors, look to the minerality and subtle creaminess of a good Pinot Blanc, like the Pinot d’Alsace by Zind-Humbrecht from Alsace, France.

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