Forbidden Black Rice Risotto with Beets

Much like the jade pearl rice I was also very excited to try the forbidden black rice and since I'm on such a risotto kick I decided to make it for dinner with roasted beets on top. It was perfect for the American Horror Story: Coven premiere - very dark and luscious. I didn't differ too much from my last risotto attempt, but this rice does take about double the time to become plump and fluffy, so be prepared to stir your little heart out for about an hour.

Ingredients:

• 1 1/2 c forbidden black rice
• 4 1/2 c vegetable stock
• 1 c coconut milk
• 1/2 c dry white wine
• 2 red beets
• 1/2 red onion
• 2 T olive oil
• salt and pepper 

1. Peel beets and chop off the top.

2. Dice beets into even sized pieces. Since beets are so messy and dye everything in their sight, I like to cut them onto of a paper plate on top of a cutting board to save all of my surfaces.

3. In a 450° F degree oven, place the beets on a lined baking sheet, sprinkle with salt and pepper and bake for 30 minutes. You'll want to time this with your risotto, so wait until about halfway through the risotto cooking before putting them in the oven.

4. Dice red onion, about 1/2 cup.

5. In a pot, bring vegetable broth and coconut milk to a boil, then lower to a simmer.

6. In a deep, large pot, add olive oil and onions on medium-high for about three minutes until onions begin to soften.

7. Add forbidden black rice and stir until the oil coats the rice. About one minute.

8. Add the white wine to the rice and stir until the wine is all absorbed then lower the heat to low-medium.

9. Add one ladle of the vegetable-coconut broth and stir into the rice. Keep stirring the rice until all of the broth is absorbed about five minutes per ladle. 

10. Keep adding the liquid one ladle at a time, constantly stirring, for about 55-60 minutes until all of the liquid is absorbed and the rice is plump and fluffy. 

11. Spoon risotto into a bowl and top with roasted beets.

Then freak out! Not only is this rice amazingly stunning to look at and the blood red beets on top makes it the perfect October dish, but it's so damn tasty! I love the sweetness of the coconut milk peaks it's little flavor head out and the rice has this texture and a bite to it that was new to me. My only recommendation is to not start this dish at 9pm because you won't be eating until over an hour later (but the stirring process I'm totally calling a workout!!)

Cheers,

Kate