Beet Risotto with Gjetost and Basil
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
- 5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, finely chopped
- 1½ cups arborio or carnaroli rice
- 1 cup peeled, diced raw beets
- ½ cup white wine
- ½ teaspoon salt
- ¾ cup finely grated gjetost
- ½ cup finely grated Parmigiano
- ½ cup finely chopped fresh basil
- In a medium saucepot, heat broth to boiling. Cover, and reduce the heat to low, holding at a simmer.
- In a wide, deep skillet, heat oil over medium heat. Add onion, and sauté until translucent—about 4 minutes. Add garlic, and cook 1 minute. Stir in rice and beets; cook for 2 minutes. Add wine, 1 cup of broth, and salt; simmer until liquid is completely absorbed.
- Begin adding 3 cups of the hot broth in 1-cup increments, stirring constantly until each addition is absorbed before adding the next one. (This should take 15 to 18 minutes total.) Add the remaining broth in ½-cup increments, stirring constantly. Test the risotto between additions until it’s done cooking.
- Add both cheeses and basil, stirring until well combined. Divide among four plates, and serve promptly.
culture: the word on cheese http://culturecheesemag.com/