Makes 16 portions
- 1 onion, diced fine
- 2 box. Carnaroli rice
- 2 c. port wine
- 2 tsp. balsamic vinegar
- 2 qt. beet juice (5-10 beets, depending on size)
- salt and pepper to taste
- ½ c. cold butter
- 8 oz. crumbled goat cheese
- 2 pink grapefruit, segmented
- 4 Tbs. anise hyssop to garnish (or a mix of tarragon and mint)
- 6 star anise
Sweat onions in a small high-sided pot until translucent.
Add rice, star anise and sweat for 2-3 minutes. Do not brown.
Stir in wine and vinegar to activate starch in rice and bring to simmer.
When liquid has evaporated, add beet juice in thirds and continue to cook rice with juice stirring every 2 minutes or so.
Cook risotto until just tender with a porridge consistency. Take off heat.
Finish with butter. Check seasoning and re-season if necessary. Top with goat cheese, pink grapefruit and herbs.
Yield: about 5 cups
Enjoy a Maine culinary experience from fine gourmet dining to traditional lobster and seafood dinners. Search Maine restaurants to find Hugo’s and other culinary destinations.
Recipe courtesy of Chef Rob Evans at Hugo’s in Portland, Maine.