I was watching football this weekend and noticed all the players, cheerleaders and refs wearing pink…pink gloves, socks, hats,and ribbons. I started thinking about "pink foods" but couldn't come up with any savory dishes that were pink so I created this recipe. My contribution to Breast Cancer Awareness Month.
1 cup chopped leeks (white part only)
4 tablespoons unsalted butter
1 cup peeled and diced beets (must be red...duh!)
5 cups homemade chicken stock...or vegetable
1 1/2 cups Arborio rice
1/2 cup white wine
1/2 cup heavy cream
1/2 cup grated Parmesan Cheese + more for passing
4 tablespoons chopped fresh parsley
kosher salt to taste
Step 1Combine diced beets with stock and simmer until beets are just cooked but still firm.
Step 2Remove beets and set aside. Keep stock on heat and maintain a steady simmer.
Step 3Melt butter in large pot...the larger the surface area the better..and add leeks. Season with 1 teaspoon of salt.
Step 4Saute leeks until soft but don't allow to brown.
Step 5Add rice to butter and leeks, stirring to coat well and cook over medium heat for 3 minutes.
Step 6Add white wine and cook until wine is absorbed.
Step 7Add the cooked diced beets.
Step 8Add the simmering stock, 1/2 cup at a time, stirring frequently to prevent the rice from sticking. After each 1/2 cup is almost absorbed, add another 1/2 cup of stock.
Step 9After 16 to 18 minutes when rice is tender but still firm to the tooth, remove from the heat and stir in the cream, Parmesan cheese, parsley and remaining stock and stir to combine.
Step 10Depending on the color you may want to add an additional tablespoon or two of cream to achieve the desired shade of pink. Taste and add salt if desired.
Step 11Serve immediately passing additional Parmesan cheese.