'Rye-sotto' with Glazed Root Vegetables
This 'rye-sotto' is obviously a play on words. The technique used to make this dish is more like making a pilaf than making a true risotto. Rye berries will not release starch like arborio or carnaroli rice, and therefore the slow cooking while stirring constantly method is unnecessary here. I simply simmer the rye berries until tender and make it creamy by folding in the goat cheese.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
If the beets are red beets, you will want to keep them separate from the other vegetables; otherwise they will stain them red (I also recommend latex/vinyl gloves to keep your hands from staining as well!).
Use any variety of red wine you prefer. You will want to use a good bottle of wine for this; a sub-par wine will be sub-par in the sauce.