Make Emma's Beet Risotto! A nice break from roasted root veggies (and a step up in fanciness), this dish is also an eye-pleaser. I'd never gotten my head completely around the idea of risotto, but according to Emma, if you can get used to pouring rice into a hot pan without liquid in it, you can make risotto. Here are the highlights of my interview with the chef:Q. Do you have to use Arborio rice?
A. No, but you do need to use a short-grain variety. Something to do with starch content.
Q. Do you have to use broth?
A. No, but using water instead means it won't be as flavorful. You could probably get away with using a diluted broth, though.
Q. Why do you warm the broth?A. So that each addition of fresh liquid doesn't cool the risotto and lengthen the cooking time.
Q. You've got wine and parmesan cheese listed as optional ingredients--are they really optional?
A. They both deepen and enrich the flavors of the dish, but a risotto made without them will still be tasty.
Q. What is the optimal consistency of risotto?
A. The professionals all say it should spread like gruel on a plate. I prefer it a little bit thicker
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