Borscht Risotto: A Hearty and Flavorful Italian Rice Dish with a Ukrainian Twist
Crafting a Delicious Borscht Risotto using Premium Korean ‘Cham Dream’ Rice
Indulge in the delightful sweetness of beets, the rich savory notes of beef, and a medley of vibrant vegetables, all harmoniously combined in this satisfying ‘Borscht Risotto.’ It’s incredibly delicious and pairs wonderfully with rice, offering a refreshing yet deeply savory umami flavor that’s truly exceptional! The distinct creamy texture of risotto combined with the hearty borscht elements makes for a unique and comforting meal.
Ingredients- 1 cup Korean ‘Cham Dream’ Rice (approx. 180g)
- 1 medium Beetroot
- 250g Beef (such as bulgogi cut or stew meat)
- 180g Cabbage
- 2 Potatoes
- 1 Onion
- 2/3 Carrot
- 15 Cherry Tomatoes
- 3 cloves Whole Garlic
- 4 Tbsp White Wine
- Olive Oil
- 15g Butter
- Salt
- Black Pepper
- 3-4 Bay Leaves
- A pinch of Parsley for garnish
- Chicken Stock (optional, as needed for deeper flavor)
- 1.5L Beef Bone Broth (Sago-yuksu)
- 250ml Water
Cooking Instructions
Step 1
First, prepare your vegetables and meat. Dice the beetroot, beef, cabbage, potatoes, onion, and carrot into slightly chunky, bite-sized pieces. Cutting them relatively thick and long will ensure they maintain a pleasant texture and chewiness in the final dish.
Step 2
Heat a pan over medium heat and add a drizzle of olive oil. Once warm, add the chopped beetroot. Season lightly with salt and pepper, then sauté for about 2 minutes until the beetroot begins to soften and its natural sweetness is released. Don’t overcrowd the pan; cook in batches if necessary.
Step 3
In the same pan (or a clean one), add the carrots and onion. Sauté them over medium heat, just as you did with the beetroot. Cooking these vegetables will further enhance the sweetness and depth of flavor in your risotto.
Step 4
For the beef, mince the 3 cloves of garlic and mix them with the beef, along with a pinch of salt and pepper. Let it marinate for a few minutes. Then, add the marinated beef to the pan over medium heat and cook until it’s about halfway done. Browning the beef helps develop its savory flavor.
Step 5
Once the beef is partially cooked, pour in 2 tablespoons of white wine. Continue to cook, stirring, until the liquid has evaporated and the beef is fully cooked through. This step removes any raw alcohol smell and tenderizes the meat.
Step 6
Consider adding the cherry tomatoes to the pan and sautéing them briefly. Roasting or sautéing the tomatoes will concentrate their natural sweetness, adding another layer of delightful flavor to your borscht risotto. This is a great flavor-boosting tip!
Step 7
Now, transfer all the prepared ingredients (beetroot, sautéed beef, cabbage, potatoes, onion, carrots, and tomatoes) into a large pot. Add 2/3 tablespoon of salt, 1/2 teaspoon of pepper, the bay leaves, and 1.2 liters of beef bone broth. Cover the pot, bring to a simmer over medium heat for 30 minutes, then reduce the heat to low and continue to cook for at least 20 more minutes. This slow simmering process allows the flavors to meld beautifully.
Step 8
During the simmering process, check the liquid level. If it seems too low, you can add more beef bone broth. Taste the broth and adjust the seasoning with additional salt or a splash of chicken stock if needed, until you achieve your desired flavor balance.
Step 9
A personal tip: the longer this borscht base simmers, the deeper and richer its flavor becomes. Feel free to adjust the cooking time according to your preference to achieve the ultimate taste. Patience truly pays off with flavor!
Step 10
While the borscht base is simmering, let’s prepare the rice. Gently rinse the Korean ‘Cham Dream’ rice under cool running water just a few times. It’s important not to soak the rice, as this can make it mushy in the risotto. Use it immediately after rinsing for the best texture.
Step 11
Heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the rinsed rice and sauté for about 1 minute until the grains become slightly translucent. Toasting the rice enhances its nutty flavor and helps prevent it from clumping.
Step 12
Pour in 2 tablespoons of white wine and continue to sauté for another minute, or until the liquid has mostly evaporated. The wine adds a subtle complexity and helps deglaze the pan, lifting any flavorful bits.
Step 13
Now, add 300ml of the beef bone broth and 250ml of water to the pan with the rice. Stir well and cook over medium heat for approximately 15 minutes, stirring occasionally, allowing the rice to absorb the liquid and become tender.
Step 14
A key technique for creamy risotto: instead of adding all the liquid at once, gradually add it in small portions. This allows the rice to cook evenly and absorb the liquid slowly, resulting in perfectly cooked grains with a delightful al dente texture.
Step 15
When the rice is about 60-70% cooked (meaning it’s tender but still has a slight bite), ladle in about 3 cups of the prepared borscht. Stir well and continue to cook over medium-low heat for another 5 minutes, allowing the rice to absorb the borscht’s rich flavor and color.
Step 16
Finally, stir in 15g of butter. Continue to cook for about 3 more minutes, stirring gently, until the butter is fully melted and incorporated. The butter adds a wonderful richness and creamy finish to the risotto.
Step 17
Taste your borscht risotto and adjust the seasoning if necessary. Add a little more salt or a dash of chicken stock if you desire a more pronounced flavor. This is your chance to perfect the taste!
Step 18
Once the flavor is just right, garnish your beautiful borscht risotto with a sprinkle of fresh parsley and a grind of black pepper. The vibrant color and aromatic finish will make this dish a true culinary masterpiece.
Step 19
If you find making risotto a bit involved, don’t worry! You can simply enjoy the delicious borscht broth by ladling it over cooked rice. It’s a wonderfully comforting and flavorful way to savor the borscht flavors with minimal effort. Enjoy!
