*Originally posted September 28, 2014
I have heard many people say that if they were to do it all over again, they would not have had a wedding. After dealing with some vendors, I am beginning to understand why. When you say “wedding,” people automatically increase the price by about 400%. We went to the florist last weekend, and I received the estimate on Tuesday. It was $3500. We were expecting something like that, and I figured we could cut things out to get it down. However, when I looked at it closely, They wanted $650 to rent a chuppah which looks like this (you can buy a kit for $80!), $400 for the flowers that go on it, and $250 to take the chuppah down. That last charge really pissed me off, and I told them that. The good news is that my dad is really excited to build a chuppah, the good Catholic that he is. I also am going to try and make my centerpieces, which I swore I would not do, but I just can’t stomach paying $100 per table when you can get beautiful bouquets at Russo’s and do them yourself. Plus it will involve a blowtorch and acetone as my sister-in-law and I are going to cut the tops off of wine bottles ourselves. There will be a post dedicated to that, not to worry.
I am expecting a farm share delivery today, and I am expecting to get more beets. I am definitely going to make this beet risotto again as it was delicious. Sorry no picture. The problem with both me and Kyle being runners as that we tend to be starving at dinnertime and then we wolf down our food before I remember to take a picture :).
- 3 beets, scrubbed, ends removed
- 4 cups chicken broth or vegetable broth
- 1 tbsp. butter
- 1/4 cup minced shallots or onions
- 1 garlic clove, minced
- 1 cup uncooked arborio rice
- 1/2 cup red wine
- 1/4 cup (1/2 ounce) grated Parmesan cheese
- 1/2 tsp. kosher salt
- Fresh ground black pepper
- Preheat oven to 450°.
- Wrap beets in foil and place on a baking sheet. Roast until a fork will easily pierce the beets, about 1 hour.
- Let them cook in the foil (without opening) for about 15 minutes.
- Take a paper towel and wipe off the skin of the beets.
- Finely chop the beets.
- In a 2 to 3 quart saucepan, heat the broth until it is barely simmering. Do not boil.
- In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and cook for a few minutes, until shallots are tender, stirring frequently.
- Add the rice and cook and stir for 1 minute.
- Add wine and simmer, stirring constantly,until wine is fully absorbed.
- Keep rice at a simmer and add 1/2 cup broth. Stir vigorously and constantly until liquid is absorbed.
- Add another 1/2 cup broth and stir vigorously for a minute then stir very frequently until broth is absorbed.
- Repeat adding 1/2 cup broth and stirring very frequently until rice is just tender. The rice should be creamy but not mushy.
- Stir in beets and heat until warm.
- Turn off the heat and add Parmesan cheese, kosher salt and pepper.
- If risotto is too thick, add a little broth or water. Serve immediately.