Spelt Risotto with Beets and Horseradish
Chef Heston Blumenthal substitutes spelt for the more common short-grain rice to give this crimson risotto a nutty flavor and a toothsome bite.
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Cooking tools:
- Mandoline
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Stove
- Refrigerator
- Serving bowl
Ingredients
- 1⁄4 tsp. kosher salt, plus more to taste
- 1 cup spelt, soaked overnight, drained, and rinsed
- 1⁄4 cup white wine vinegar
- 1 tbsp. sugar
- 1 small beet, peeled and cut into 1/8" cubes
- 1⁄3 cup crème fraîche
- 2 tbsp. prepared horseradish
- 1 tbsp. extra-virgin olive oil
- 1⁄4 small bulb fennel, cored and thinly shaved on a mandoline
- Freshly ground black pepper, to taste
- 1 cup beet juice
- 1 1⁄2 cups chicken or vegetable stock
- 2 tbsp. canola oil
- 2 cloves garlic, minced
- 1 large shallot, minced
- 1⁄2 cup madeira
- 1⁄2 cup freshly grated Parmesan
- 4 tbsp. unsalted butter
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