Beet Risotto Cakes

Beet Risotto Cakes offer a delightful fusion of flavors and textures, making them an excellent choice as a side dish or even a satisfying dinner option. These vibrant cakes showcase the earthy sweetness of beets, the creamy richness of risotto, and a crisp, golden crust that’s as enticing as it is delicious. Whether you choose to serve them alongside your favorite main course or make them the star of your meal, this recipe is a true culinary gem. Let’s dive into the art of creating Beet Risotto Cakes that will elevate your dining experience.

SERVES 10

INGREDIENTS:

• 2–3 medium-size beets (about 1 pound), peeled and diced (or 2 cans of 14 1/2-ounce diced beets, liquid reserved)
• 1 tablespoon red wine vinegar (if using fresh beets)
• 3 tablespoons butter, divided
• 1 large onion, chopped
• 1 pound Italian arborio short-grain rice for risotto
• 1/2 cup red wine (optional)
• Vegetable stock or water
• Kosher salt and freshly ground black pepper
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil or butter for frying
• Cornmeal

INSTRUCTIONS:

1. Prepare the Beets: If you’re starting with fresh beets, cook the diced beets in enough water to cover them. Add the red wine vinegar and a pinch of salt. Once cooked, drain the beets, reserving the cooking liquid.
2. Combine Liquid: Combine the reserved cooking liquid from the beets with enough water to make a total of 8 cups of liquid.
3. Sauté Onions and Rice: In a large, heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it turns soft and translucent, which should take about 5 minutes. Stir in the arborio rice and continue cooking over medium heat until the rice takes on a chalky, cooked color, approximately 5 minutes.
4. Add Wine (Optional): Pour in the red wine if you choose to use it. Stir the rice constantly with a wooden spoon until all the liquid is absorbed.
5. Gradually Add Stock Mixture: Gradually start adding the stock mixture in 1/2-cup increments, stirring constantly. Allow each addition of liquid to be fully absorbed before adding the next. Continue this process until the rice reaches a saucy consistency but still retains a slight “al dente” bite. Season with salt and freshly ground black pepper.
6. Fold in Parmesan and Beets: Stir in the grated Parmesan cheese, followed by the cooked diced beets. Add the remaining 1 tablespoon of butter. Your risotto is now ready to be served as a soft entrée, garnished with Parmesan shavings. If you intend to make Beet Risotto Cakes, transfer the mixture into a buttered 9″ × 13″ glass baking dish and set it aside to cool. Refrigerate it for at least 4 hours or overnight, until the risotto firms up.
7. Shape and Fry the Cakes: Using a 3-inch cookie cutter or any suitable shaping device (like a 15-ounce can with both ends removed), cut out as many round cakes as you can. Don’t let any delicious bits go to waste; reshape any remaining bits. Heat a large nonstick skillet over medium heat, adding 2 tablespoons of olive oil or butter. Dip the flat surfaces of the risotto cakes in cornmeal and fry them until a crisp crust forms, and they become golden brown on the outside while remaining hot and creamy on the inside. This should take about 4 minutes per side.
8. Serve: Your Beet Risotto Cakes are now ready to be served. Enjoy them hot or warm, savoring the delightful combination of flavors and textures.

Beet Risotto Cakes are a culinary masterpiece that brings together the earthy sweetness of beets, the creamy richness of risotto, and a satisfyingly crisp crust. Whether you serve them as a side dish or let them take center stage, these cakes are sure to delight your taste buds and impress your guests. Bon appétit!