A recipe favorite from Restaurant Alma in Minneapolis.
- Makes 6 to 8 servings.Servings
- 2 medium-sized red beets
- 12 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1/2 yellow onion, finely chopped
- 1 small garlic clove, finely chopped
- 2 cups farro, rinsed
- 1 cup Parmesan cheese, finely grated
- Black truffle oil for garnish (optional)
1. Wash and trim the beets and wrap them in foil. Roast in a 350°F oven until tender when pierced, about 40 minutes. When cool enough to handle, peel and chop into 1/2-inch pieces. Set aside.
2. Bring the broth to a simmer in a saucepan. Reduce heat to low and cover to keep warm. Heat the oil and 1 tablespoon butter in a large skillet over low heat. Add the onion and garlic and cook, stirring occasionally, until soft and translucent, about 7 minutes. Add farro and cook for 3-4 minutes, stirring to coat each kernel with oil.
3. Add enough of the warm broth to cover the farro and cook over medium heat until the liquid is reduced but not dry. Keep adding just enough broth to cover the farro, and continue to cook until grains are tender and you have about 2 cups broth left.
4. Stir in the beets and cook until the risotto has taken on a dark-red hue and the broth is absorbed. Remove from heat. Stir in the remaining tablespoon of butter and 3/4-cup Parmesan cheese.
5. Spoon about a cup of risotto into the center of a shallow bowl and top with about 1/4 cup of hot broth. Drizzle each serving with a few drops of truffle oil, if desired, and garnish with a light dusting of Parmesan.
Recipe printed with permission from chef Alex Roberts of Restaurant Alma in Minneapolis, Minnesota.