Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia; Jennifer Martiné

Author:Louisa Shafia; Jennifer Martiné
Language: eng
Format: mobi
Tags: Seasonal, Specific Ingredients, Cookery (Natural Foods), Methods, Gourmet, Vegetarian, Cooking, Natural Foods, General, Courses & Dishes, Health & Healing, Vegetarian & Vegan, House & Home, Sustainable Living
ISBN: 9781580089647
Publisher: Random House Digital, Inc.
Published: 2009-11-17T10:00:00+00:00

Barley replaces the traditional Arborio rice here for a textured, nutty-tasting whole-grain risotto. Soaking the barley overnight reduces its cooking time. Gold beets have a sweet, mellow flavor. When roasted with the skin intact, their beautiful color is preserved. Wait to salt the risotto until you’ve added the ricotta salata; as the name implies, it is quite salty. This aged ricotta does not melt, but instead retains a pleasant firm chewiness.

Serves 6

2 gold beets

2 teaspoons lemon zest

1 tablespoon plus 1 teaspoon freshly squeezed lemon juice

6 tablespoons olive oil, plus more for serving

Salt and freshly ground black pepper

4 cups vegetable or chicken stock

1 yellow onion, finely diced

1 cup pearled barley, soaked in water overnight in the refrigerator

2 cloves garlic, minced

1 cup white wine

1¼ cups crumbled ricotta salata

2 recipes Sautéed Leafy Greens

Preheat the oven to 400°F.

Wash and trim the beets, leaving a little of the stems intact so that you do not cut into the beets themselves. Wash the beet leaves and add them to the leafy greens for sautéing. Put the beets in a casserole dish with 3 tablespoons water. Cover tightly and roast until the beets are very tender, about 45 minutes. When cool, pull off and discard the skins and coarsely chop the beets. Put the beets in a bowl and mash them coarsely. Add the zest, lemon juice, 3 tablespoons of the olive oil, and a dash of salt. Mix well and set aside.

Pour the stock into a pot and bring to a boil. Decrease the heat to a simmer.

Heat a large soup pot over medium-high heat. Add the remaining 3 tablespoons olive oil, then the onion, and sauté until translucent, about 5 minutes. Remove the barley from the soaking water, then add the barley and garlic to the soup pot and sauté for 1 minute. Stir in the wine and cook until it has evaporated, about 2 minutes. Ladle a cup of stock into the risotto and stir until the liquid is absorbed. Repeat, adding the stock 1 cup at a time, until the barley is tender. This will take about 30 minutes. Reserve ¼ cup of the stock to stir into the risotto at the very end.

When the barley is tender, stir in all but a few tablespoons of the beets and cook for 1 minute. Turn off the heat and fold in 1 cup of the ricotta and the remaining ¼ cup stock.

To serve, put a cup of risotto on each plate and spoon a little olive oil on top. Top with the remaining ricotta and the reserved diced beets. Serve with the leafy greens, seasoning with pepper.

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