Grilled Flatiron Steaks With Kale And Beet Risotto Recipes

BEET RISOTTO

Steps:

• Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

KALE WITH ROASTED BEETS AND BACON

Steps:

• Preheat the oven to 425 degrees F.
• Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
• In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
• Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

BEET RISOTTO WITH PECORINO

Steps:

• Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine.
• Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes.
• Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives.
• Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice.

PINK BEET RISOTTO WITH CRISPY GOAT CHEESE MEDALLIONS

Steps:

• Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper.
• For the risotto: Combine the broth with 2 cups water in a large pot over high heat. Bring to a boil, then reduce the heat to a low gentle simmer.
• Meanwhile, heat the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until softened, 2 to 3 minutes.
• While the onions cook, run a knife over the shredded beets to chop them into rice-size pieces, or remove the shredding blade from the food processor, insert the chopping blade, add the beets and pulse to chop.
• Add the beets and garlic to the Dutch oven. Season with salt and pepper. Add the rice and stir well to combine. Cook, stirring occasionally, to gently "toast" the rice, about 1 minute. Stir in the wine or vermouth and let cook until the liquid is absorbed. Add 1 1/2 cups of the hot broth, stir, then let simmer, stirring regularly, until the broth is absorbed, 3 to 5 minutes. Continue adding the remaining hot broth about 1 cup at time, stirring regularly and letting it absorb before adding more. Keep stirring in the hot broth until the risotto is loose and creamy and the grains of rice are tender with a tiny hint of an al dente bite (you may not use all of the broth), about 25 minutes total.
• Remove from the heat and stir in the butter, grated cheese and the 2 ounces goat cheese. Stir until evenly incorporated. Taste and adjust the seasoning with more salt and pepper, as needed.
• While the risotto cooks, make the goat cheese medallions: Slice the goat cheese into 3/4-inch-thick rounds. If desired, use your hands to gently form each into a heart shape.
• Put the flour and panko in two separate shallow baking dishes. Season each with a pinch of salt. In a third dish, beat the egg with 2 tablespoons water until frothy.
• Dip each of the goat cheese medallions in the flour until well coated, then dip into the egg, then finally in the panko until fully coated, then back into the egg, then again in the panko for a final coat. (The double panko coat will make these extra crunchy!)
• Place the medallions on the prepared baking sheet, drizzle with olive oil and bake until crunchy and golden, about 10 minutes.
• Divide the risotto into serving bowls and top with the crispy goat cheese medallions. Serve immediately.