for this month's beet n squash challenge, hosted by Leela of SheSimmers and Mel Bouchon For Two, i made a simple risotto, using up some leftover arborio rice from a few months ago. i thought of cooking the beets along with the risotto, because really, the damn thing takes forever to cook up. however, beets take forever and then some to soften. plus, the thought of the rice being dyed a pink kinda reddish hue freaked me out. it would've looked kinda human organ-like. just trust me, it's better the way i did it. not that what i did was very revolutionary, i cooked the arborio rice according to package instructions, for the 20some odd minutes, with some white wine and homemade stock. before that, for about 1.5 hours in the oven, the beets were roasting at 350degrees in their aluminum foil. prior to wrapping and then throwing them in the oven tho, i did drizzle a bit of evoo and sprinkled some rosemary and salt on it. you know, treating it like a potato, a bleeding one at that.
right when the risotto was about done, i unwrapped the beets and cubed them. now, i guess i could've thrown them in with the risotto as i finished up but again, the bleeding thing, turning the pasta/rice red... it's a mental block, i tell you. just couldn't do it. so i used it more as a garnish, rather than an equal.
whatever, it worked. the risotta was still slightly al dente and the beets still had a bite to it. it worked tho, the contrast between the two ingredients.
it can't be said that this dish really reflects my culture. i didn't grow up with risotto or beets, together or separately. however, in recent times, i've expanded my palate. and the way i decided to cook the beets is definitely indicative of my nature: lazy. i'm serious. i'm lazy by nature, i enjoy cooking yes, but holy shit, if there is a chance to cook lazily but the results come out looking like i slaved over it, i'm in.