“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” — Tom Robbins, Jitterbug Perfume
I’ll admit it, the first thing that attracted me to Rich was his library. And soon enough, his Nabakov, David Foster Wallace, and Thomas Pynchon were mixed in with my Tom Robbins, Philip Roth and cookbooks. And there our books sat, pretty much untouched by the other, for years. Every so often I would pick up a Foster Wallace tome, but so many words, so many footnotes. And every so often, Rich would stand in front of the bookshelf, and ask for a recommendation. And every time, whether he wanted something funny, clever, or serious, I would suggest the Tom Robbins’ epic Jitterbug Perfume. It took about six years, but a few weeks ago, Rich picked up Jitterbug, and he couldn’t put it down. Last Friday night, I turned to him and said “babe, it’s 1:30AM, it’s time for bed.” He had been captured by the best kind of hostage taker: a great book.
I had been gearing up for a beet-tinged Valentine’s Day post. Well, we don’t exactly celebrate Valentine’s Day. As it happens, we met on February 11, so we celebrate that day instead. It also makes it easier to get a table for our romantic date. This year we went to a French restaurant which will remain nameless. It was a decent meal, but the chocolate souffle was so bad that they comped both it and Rich’s Chimay. That, plus our coupon, made for a very reasonable meal.
As I was saying, for my Valentine’s Day post, I had been thinking about the beet, with its juice that stains everything the color of love. And when I said to Rich, I’m thinking of doing a beet post this year for Valentine’s Day, he looked up from his book and said, “If you’re talking about beets, make sure to mention Jitterbug Perfume.” And he specifically mentioned this dish, which comes out a very Valentine’s Day color. He couldn’t have been more romantic if he tried.
1 large beet, or 2 small ones
Helpful tool: Food processor
This recipe is incredibly easy because it employs my favorite kitchen tool, the pressure cooker. Simply peel the beet and cut off its roots. Shred it in the food processor. Cook the risotto according to your pressure cooker’s instructions. After you add the rice, but before you add the stock, add the shredded beets, and continue with the recipe. When your risotto has cooked under pressure (mine takes about 7 minutes) replace the called for parmesan cheese with the same amount of goat cheese. It’s just that easy.