Comfort food with Yolanda’s
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What better way to beat the cold days of winter than with some comfort food. Chef Nathan Palik of Yolanda’s Spuntino Casa in Oakville has a traditional Italian dish that will thaw you right out.
Yolanda’s Beet Risotto
Serves 4
Ingredients:
2 large red beets
1 large onion (diced)
1 cup Arborio rice
¼ cup grated Parmesan
3 tbsp cold butter
½ cup white wine
2 ½ litres hot vegetable stock
Method:
1. Simmer the beets in water until cooked, approximately 90 minutes to 2 hours. Let them cool, and then peel skins. Puree half and dice the other half.
2. In a pan on medium heat, sauté onion until soft, add rice and lightly toast for one minute.
3. Deglaze pan with white wine and allow rice to absorb all liquid.
4. Cover rice with hot stock and slowly stir until completely absorbed. Continue adding stock one ladle at a time, stirring until absorbed. Repeat until rice is creamy and fully cooked.
5. Add beet puree & diced beets to the pan along with the butter and cheese, stir to combine.
6. Taste for seasoning, and serve in warm bowls
