Beet Risotto with Gjetost and Basil
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
In a medium saucepot, heat broth to boiling. Cover, and reduce the heat to low, holding at a simmer.
In a wide, deep skillet, heat oil over medium heat. Add onion, and sauté until translucent—about 4 minutes. Add garlic, and cook 1 minute. Stir in rice and beets; cook for 2 minutes. Add wine, 1 cup of broth, and salt; simmer until liquid is completely absorbed.
Begin adding 3 cups of the hot broth in 1-cup increments, stirring constantly until each addition is absorbed before adding the next one. (This should take 15 to 18 minutes total.) Add the remaining broth in ½-cup increments, stirring constantly. Test the risotto between additions until it’s done cooking.
Add both cheeses and basil, stirring until well combined. Divide among four plates, and serve promptly.
Recipe by Elaine Khosrova
Photography by Mark Ferri
Styling by Leslie Orlandini