Comments on: Risotto and Beets Happily Married Together — Risotto et betteraves pour mariage réussi

By: Beet Risotto « Cook Local

Beet Risotto « Cook Local — Wed, 16 Feb 2011 02:38:01 +0000

[...] Risotto – from La Tartine Gourmande (slightly adapted for [...]

By: Varya

Varya — Sun, 20 Jan 2008 18:10:36 +0000

Bea, I just made your risotto and absolutely love it! I added not only the orange zest but also the orange flesh itself. Delicious! Thank you for inventing – and sharing! – this recipe!
And, btw, your blog looks wonderful!
Have a nice sunday!

By: Linda

Linda — Sun, 20 Jan 2008 06:18:17 +0000

Just found your blog today. It is a nice blog with beautiful photos. Just wondering where did you get that interesting “split in 2″ plate?

By: TsaraBe

TsaraBe — Tue, 30 Oct 2007 23:02:39 +0000

J’ai deux ou trois betteraves crues dans mon frigo et je ne sais toujours pas quoi faire avec..Il faut dire que j’achète en suivant mes impulsions et aprés…aprés je me retrouve dans l’embarras comme maintenant! Mais bon un risotto à la betterave, pourquoi pas? D’autant que cela fait un moment que je voulais faire du risotto!

By: Béa

Béa — Thu, 15 Feb 2007 22:18:19 +0000

Keiko, I am deligted to hear you like it! I said it for you, so you do not need to be embarrassed anymore!

BA, bonne fete a toi aussi! Merci de ton gentil mot.

Julie, I am so happy to hear. This is the type of message that touches me right in my heart! So thank you.

By: Julie

Julie — Thu, 15 Feb 2007 17:21:27 +0000

I made this recipe last night, and it was incredibly delightful! One thing I changed was the use of Chicken Stock. Instead I boiled the beets, removed them from the water, and then added a few vegetable bullion cubes to the beet water. This, then, is what I used as the liquid. Simply incredibly delightful!

It was served with a 4 oz. seared grass-fed free-range ribeye steak and an arugula, watercress and parmesan salad with a lemon dijon dressing. Your recipe drove my menu. It was the point from which I started to think about the rest of the food. Thanks for such wonderful ideas, Bea

By: BA

BA — Tue, 13 Feb 2007 08:10:52 +0000

:::::::::B O N N E F E T E B E A T R I C E::::::::
J’avais beaucoup apprécié le texte sur les Fêtes car cela m’a rappellé de bons souvenirs d’enfances. Alors je ne pouvais pas oublier aujourd’hui. Je devrais d’ailleurs recevoir un appel de ma maman qui jamais n’a manqué de me souhaiter ma fête.
Très fan de rizotto mais beaucoup moins de la betterave – réminiscences de fades salades de betteraves servies à la cantine – ta recette me tente pourtant. A essayer!
ba

By: keiko

keiko — Mon, 12 Feb 2007 18:02:28 +0000

Bea, I love this post and I love beetroot I knew it’d make your pee red but I was too embarrassed to say that to anyone! Thanks for the lovely recipe.

By: Julie

Julie — Mon, 12 Feb 2007 18:02:13 +0000

Oh, I adore beets! For many years I could not stand them, probably because my mother made me eat them from a can on top of cottage cheese… very bland. But now that I’ve grown up, j’adore!

I can’t wait to try this recipe. Risotto is a staple in my kitchen, and what a creative way to execute the use of two wonderful dishes together. A beautiful touch for valentines day, too

By: Béa

Béa — Mon, 12 Feb 2007 17:05:29 +0000

Toni, thank you very much. Really appreciated.

Veronica, oui oui des assiettes demi-portions

Sylvie, merci.

Joey, oh yes, you should definitely lift this ambiguity and know where you stand. I hope you will fall for beets!

Gracianne, tu n’aimes pas les betteraves ?

Jeanne, ie the plates, I have to remember. A site online, I will dig out the info. Glad you like beets!

Stephanie, thanks for asking about the way I cooked the beets, as true, I was not clear. I did not roast them but boiled them. BUt, since you mention it, roasting them is an excellent idea too. I often do it, but not always!