Beet Risotto with Tilapia Filets & Lemon Beurre Blanc

February 24, 2007

Beet Risotto with Tilapia Filets & Lemon Beurre Blanc

David Allen, TCSA

6 small red beets
Zest from 1/2 orange
1 bay leaf
3/4 cup plus 2 tablespoons Champagne
Salt & pepper
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large shallot, minced
1 1/2 cups Arborio rice
6 cups chicken stock, simmering
2 tablespoons grated lemon zest
8 tilapia filets
Lemon beurre blanc
Minced parsley

Wrap the beets, zest and bay in aluminum foil and roast in a 400-degree oven until beets are tender – about 1 hour. Slip beets from skins and put into the bowl of a food processor. Add 2 tablespoons of the Champagne and purée. Salt and pepper to taste. Sauté shallot in butter and oil until clear. Add the rice and stir to coat – sauté until opaque. Add the remaining Champagne and cook until absorbed. Add the chicken stock one ladlefull at a time and cook until it is almost absorbed. Continue for 15 minutes and add the beet purée and lemon zest. Continue adding broth until mixture is creamy and broth has been used up – an additional 10 minutes. Salt & pepper to taste and divide among 4 shallow bowls. Top with sautéed tilapia filets and spoon lemon beurre blanc around the edges. Top with minced parsley.

Tilapia Filets

1/2 cup flour
Salt & pepper
2 to 3 tablespoons butter
Mix flour, salt and pepper on a dinner plate. Dredge filets in flour and sauté in butter until golden. Keep warm on a platter.

Lemon Beurre Blanc

1/4 cup white wine
1/4 cup lemon juice plus additional for finishing
1 tablespoon minced shallot
Salt & pepper
6 ounces butter, chilled

Boil the wine, juice and shallots salt & pepper until reduced to 1 1/2 tablespoons. Whisk in 2 tablespoons chilled butter at a time over low heat until creamy and ivory-colored. Season again with salt, pepper and lemon juice.

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