Risotto with Chiles & Rutabaga


Chef Peter Birk's risotto. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 6


  • 1-2 guajillo chiles, or other type of large dried chile
  • 1 shallot, minced
  • 1 large rutabaga, or several smaller ones, peeled and cut into ¾” cubes
  • 3 cloves of garlic, minced
  • ¼ cup olive oil
  • 1 ½ cup arborio rice
  • ½ cup dry white wine
  • ½ cup grated parmesan cheese
  • ½ cup chopped cilantro
  • Salt and pepper
  • ½ teaspoon ground cumin


  • Preheat oven to 450°
  • In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.
  • Toss rutabaga with garlic and olive oil, place a cookie sheet and roast in oven about 30 minutes, stirring every 10 minutes to so all sides get browned.
  • Remove chiles from water and mince.
  • Melt 2 tablespoons of butter in a saucepan over medium heat and add shallots. Stir occasionally until shallots are softened, about 6 minutes. Do not brown.
  • Add rice and cumin and stir until rice is coated, about 3-4 minutes. Add wine and stir until wine is absorbed.
  • Stir in a ½ cup or so of simmering chile broth, stirring often, until liquid is absorbed.
  • Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is creamy and the texture al dente. About 20 minutes.
  • Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga, chiles, cilantro
  • add salt and pepper to taste.
  • If risotto is too thick, thin with a little more chile broth.

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