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1
Broth Preparation:
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2
In a large saucepan with water, add the peeled beets, peppercorns, a pinch of salt, mustard seeds, and thinly sliced tangerine. Boil until the beets are cooked.
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3
Remove the beets and chop in a speed chopper or in a blender until it's reduced to a sauce, if necessary add 2 to 3 tablespoons of water to dice it up better.
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4
Risotto Preparation:
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5
In a large saucepan, add a smidgen of olive oil, add the chopped garlic and allow it to brown.
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6
Add half of the beet mixture, the onion, and another smidgen of olive oil, if necessary.
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7
Keep stirring, and add the rice. Saute for a minute and add the Cassis Liqueur, letting the alcohol evaporate.
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8
Pour in a ladle of broth and continue stirring.
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9
Let the water evaporate and add another ladle of broth and so on until the rice is cooked and quite creamy.
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10
Halfway through, add the rest of the chopped beets, stirring constantly.
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11
To make it even creamier, add a little cheese at the end and let it melt while constantly stirring,
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12
Check the salt and serve immediately with a little more cheese on each plate.
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13
Brie or Camembert can be used in place of Coulommiers. Best to use a cheese with a strong flavor to compliment the sweetness of the beets and tangerines.
