Beet Risotto With Sautéed Spinach and a Mozzarella Rose
This is a special Valentine’s Day dish but you can make it any time and share it with a loved one. The garnish is optional. If you do attempt the mozzarella rose or any cheese make sure it’s super thin and cut in a round shape not square.
1 cup Arborio rice
1 medium red onion chopped fine
3-4 cups vegetable or chicken stock
1/2 cup red wine
1/3 cup fresh beet juice or 2 tbs dried beet powder
1 bag fresh spinach
3 cloves garlic
1/2 cup Parmesan cheese
1 thin slice of mozzarella cheese
1 beet, boiled and sliced into a heart shape
In a large skillet add 1 tbs oil and 1 tbs butter, heat then add the onion, simmer for 3 mins then add the rice and toast it for 5 mins. Then add the wine and stir till absorbed, same with beet juice. In a separate sauce pot keep the stock on a low flame and add a ladle at a time to the rice stirring often, should take about 45 mins till cooked, you want it al dente not overly soft. While rice is cooking heat another skillet and add some olive oil and garlic simmer a few mins, add fresh spinach, salt and pepper and just cook it till it wilts. At the end of the 45 mins add the Parmesan cheese and mix in. Plate in bowls with rice in center and a ring of spinach all around, garnish with mozzarella Rose which will melt into the rice and a sliced cooked beet in a heart shape.
To make the rose: take a thin round of cheese cut into 3 horizontal strips and just roll it into a curl overlaying the strips. For the beet: just boil a beet for 5-8 mins let cool slice into circles then with kitchen scissors cut them into heart shapes.