October 11, 2009

Cheese rinds and beets

The Whole Foods down the street sells these little plastic-wrapped bundles of Parmesan rinds for super cheap and I just can't resist. So I've accumulated this small stockpile of cheese rinds and finally decided to do something with them: make cheese stock. Rinds + pot of water + a few hours of simmering = smells amazing, and awesome stock for risotto making.

I had a butternut squash from the farmer's market so I cut that open and roasted it, and added it to the risotto to give it more body. The starchy squash partially disintegrated into the rice, which was nice.

Also: roasted beets for the first time. I paired them with herbed goat cheese, salad greens, and pine nuts. Interesting.

Oh yeah, and I folded sauteed beet greens into the risotto because the internet said they were also edible.

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