Saveur.com: Daily Fare: Spelt Risotto with Beets and Horseradish

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Spelt Risotto with Beets and Horseradish Sep 12th 2013, 13:00 Enlarge Credit: Todd Coleman SERVES 4 INGREDIENTS ¼ tsp. kosher salt, plus more to taste 1 cup spelt, soaked overnight, drained, and rinsed ¼ cup white wine vinegar 1 tbsp. sugar 1 small beet, peeled and cut into ⅛" cubes ⅓ cup crème fraîche 2 tbsp. prepared horseradish 1 tbsp. extra-virgin olive oil ¼ small bulb fennel, cored and thinly shaved on a mandoline Freshly ground black pepper, to taste 1 cup beet juice 1½ cups chicken or vegetable stock 2 tbsp. canola oil 2 cloves garlic, minced 1 large shallot, minced ½ cup madeira ½ cup freshly grated Parmesan 4 tbsp. unsalted butter INSTRUCTIONS 1. Bring 6 cups salted water to a boil in a 4-qt. saucepan, add spelt, and cook, stirring occasionally, until al dente (the spelt will retain a slight crunch), 15–20 minutes. Drain and set aside. 2. Whisk together ¼ tsp. salt, vinegar, and sugar in a small bowl until sugar is dissolved; add beet cubes and let marinate for 1 hour. Drain and chill beets. In a small bowl, mix together crème fraîche and horseradish; set aside in refrigerator. In another small bowl, toss together olive oil and fennel and season with salt and pepper; set aside in refrigerator. 3. Pour beet juice into a 1-qt. saucepan over medium-high heat and cook until reduced by half; set beet juice aside and let cool. Meanwhile, heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat canola oil in a 10" skillet over medium heat and add garlic and shallots; cook, stirring occasionally, until soft, 2–3 minutes. Add spelt and cook, stirring often, until lightly toasted, 2–3 minutes. Add madeira and cook until it is reduced to a thick syrup, about 5 minutes. Add half of reserved chicken stock and cook, stirring often, until absorbed, about 8 minutes. Add the remaining stock, ¼ cup at a time, and cook until it is absorbed before adding the next amount. Add the reduced beet juice and cook, stirring often, until liquid is creamy and spelt is tender, about 5 minutes. Remove from heat, stir in Parmesan and butter, and season with salt and pepper; let risotto sit for 3 minutes. 4. To serve, divide the risotto between 4 shallow serving bowls and top with a dollop of the reserved horseradish cream. Garnish the risotto with the reserved fennel and beet cubes. Serve warm.

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