Description
The horseradish changes the game.
Ingredients
Scale
- large red beets
- 3 cups chicken stock, heated
- 1 shallot, small-diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1 cup white wine
- 1 tbsp red wine vinegar
- 1/4 dill, chopped
- Salt to taste
- 2 tbsp butter
- 4 portions of salmon, about 4–6oz
- Salt and pepper to taste
- 1/2 cup sour cream
- Horseradish Crème Fraîche*
For horseradish crème fraîche ingredients:
- 1 cup creme fraiche, store-bought or homemade
- 1–2 tbsp prepared horseradish, to taste
- Salt and pepper to taste
- 1 tsp Worcestershire
Instructions
- Preheat oven to 400 degrees.
- Wrap beets in tin foil covered with one tablespoon oil and one teaspoon salt. Seal tightly and roast 45 minutes to 1 hour, depending on size.
- Let cool and peel and blend. Strain through a fine sieve.
- For risotto, have your chicken stock hot.
- Sauté shallot over medium-high heat until soft; add garlic and continue cooking for 1 minute. Add rice and toast for 3 minutes. Deglaze with wine, stirring well, and turn heat to medium-low.
- Add 1 ladle of stock at a time stirring the rice and repeat when the liquid is absorbed.
- When liquid is gone, add pureed beets, vinegar, dill, salt, and butter. Taste for seasoning.
- For salmon, place heavy-bottom pan over high heat. Season salmon with salt and pepper.
- Place 1 tbsp oil in pan and slowly add salmon, skin side up. Turn heat down to medium and sear 3-4 minutes each side until instant-read thermometer reads 115 degrees. Let rest for 5 minutes.
- Place risotto on plate. Top with sour cream and dill and serve salmon with fresh vegetables and Horseradish Crème Fraîche.