Beet Risotto

Matt_67991

http://www.chefsteps.com/activities/svs-beet-risotto

It looks like it's gone. I wanted to make this again. Anyone have the recipe?

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Brendan_Lee_56950

shows up for me just fine. sounds like it's on your end.

grant

Glad this is coming up and also disappointed that I did not get to this sooner. We had to take the recipe down as it was conflicting with Sous Vide Supreme's safety standards. You can make the exact recipe in a large surfaced area pot with a lid. I will repost it asap and sorry about all the confusion here. I should have addressed it sooner falling a bit behind on the week;)

Brendan_Lee_56950

that's interesting, I guess I may still have mod privileges because it showed up fine for me.

Matt_67991

Thanks Grant! No rush. I also find freezing beet juice good if you want to avoid having to have to haul out and clean the juicer.

grant

That is a great point. Some juices are more durable than others, dark veg like beets being one of them for sure.

Samuel_68313

Did the people over there request that you remove the recipe? I feel like a few recipes and techniques here perhaps conflict with safety instructions, but then I guess that is the only one with a very specific brand.

tshewman

This is on my list. My concern (help please) is that I do not own a juicer and if I understand the final properties, using a vitamix (which I do have) would not yield the juice needed(it may be liquid but of different properties)??

Samuel_68313

Really? I have used the blender method of juicing for a few things (like the Fat Duck red cabbage gazpacho) and it worked great.

A juicer is one of those items that if I had the room I would buy without hesitation. It really frustrates me that I don't have one.

tshewman

@SamuelG my understanding is that the vitamix will be great for purees and such and for things like the gazpacho where there is allot of liquid. Beets and such I suspect (hence my wondering) would require (possibly) a juicer that would extract the juices. I'm sure I could make a beet juice-like that could work if I added water, but I would prefer not to dilute the flavor and I've made beet puree with the vitamix (which is more like a beet pudding and wonderful), but it wasn't a juice by any means.

Samuel_68313

Sorry, I should have clarified that the red cabbage gazpacho is basically red cabbage juice with mayonnaise stirred in. The way I did it was to stick a bunch of very finely chopped cabbage in the blender, Start pulsing it, then squeezed the result through a cheese cloth, then recombined it all and carried on blending it before squeezing it all through a cheesecloth again.

It's time consuming and messy but is probably doable with beets as well if you are desperate.

tshewman

@SamuelG - Thanks and completely understand. My concern with the beets (and similar) is the lack of water compared to cabbage and such that has allot of water (~95% content if I recall) with beets being ~80. I suppose one way to know is to try it (now that you have me curious I will try to obtain some and see). :-)

Matt_67991

@Todd The liquid in the recipe is half water, half beet juice, so you could probably get a pretty good result with a diluted beet purée instead of diluted beet juice. As you mentioned, purées have slightly different moisture contents than juices, so you might need to play around with the quantities, but probably not too much. If you want to, you could just make extra liquid and adjust it at the end until the risotto is the right texture.

tshewman

@Henri, great idea/information. Thanks!! Next time I'll write the recipe down so I don't miss these details.

tshewman

Update - Took 480g beets (peeled and diced ~2cm) and put them in the vitamix and it does make a nice puree, but not too much juice. That said, I put the puree in a sieve and after about 10 minutes have about 125g juice. Added 3g salt to see if I could extract more and it's slowly dripping away. So, so far I'm not disappointed with the results although this also means I may have to put a juicer on the wish list. I'll likely use a white chicken stock if I don't get the yield I want and am mentally pondering what to do with the remaining juiced puree. Since it's raw, I am wondering about sealing it with some butter, cooking sous vide at about 180F (if I recall that's the normal temp for beets), then add some red wine vinegar and xanthan gum to thicken (if needed). Just not sure if it will be too dry.

James_Hoffmann_21713

Did this ever get reposted? If not - don't suppose anyone has a copy?

Matt_67991

@jimseven I don't think it has been reposted, and I regret not saving a pdf copy of the recipe. I can roughly recall the recipe, but the precise quantities are nice to have.

I would be happy with it being reposted with just a picture recipe (like the braised pork belly) and directions to cook it in a covered pot.

James_Hoffmann_21713

I have managed to find an old cached version of the recipe which I have saved as a PDF. If no one from ChefSteps objects then I can upload it.

If this is no go, or you're desperate for it now then I guess message me on here with an email address and I will bulk email out the pdf at some stage in the next day or so. (Obviously with the disclaimer that you should not use your Sous Vide Supreme in a way that conflicts with manufacturers instructions, or such a way that would void your warranty...)

Brandon_Byrd_40557

Google has it cached. Just search for the recipe's URL.

James_Hoffmann_21713

Weird - I tried that with no success. Had to go to archive.org to find it.

ttpoker

Bump ;-)