Risotto Barolo with Roasted Vegetables

Baby carrots and turnips have tender skins and don't need to be peeled, just scrubbed well. Baby beets retain their beautiful color if roasted[ in their skins and peeled after cooking.]

Total Time:
1 hr 25 min
Prep:
35 min
Cook:
50 min

Yield:
4 servings as a main course, or 6 as an appetizer
Level:
Intermediate

Ingredients
  • Vegetables:
  • 8 baby carrots, trimmed
  • 8 baby turnips, trimmed
  • 8 baby beets, trimmed
  • 3 sprigs fresh thyme
  • 3 cloves garlic, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Risotto:
  • 6 to 7 cups chicken broth, homemade or low-sodium canned
  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound sliced pancetta, chopped
  • 2 shallots, chopped
  • 2 cups Arborio rice
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 cups Barolo
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons unsalted butter or truffle butter
  • Freshly ground black pepper
  • Black truffle shavings or truffle oil for garnish, optional
Directions
  • For the Vegetables: Preheat the oven to 400 degrees F.

  • Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready.

  • For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently.

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more.

  • When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.

  • Copyright 2005 Television Food Network, G.P. All rights reserved


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