Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.
1 cup arborio rice
2 Tbsp extra virgin olive oil
½ large Spanish onion peeled and minced
The white bottoms of 2 cleaned leeks, minced
1 medium red beet, skin off and diced
½ cup dry white wine
2 cup chicken or vegetable stock
½ cup beet juice
1 tsp herbs de provence
¼ cup pareve tofu cream cheese (optional)
1 Tbsp margarine (optional)
In a heavy skillet, heat the olive oil. Sautee the onions and leeks until soft and translucent. Add the beets and continue to stir.
Add your rice and coat evenly with the oil.
Over low heat, slowly toast the rice in the oil and vegetable mixture. Deglaze with the white stirring constantly. While stirring allow the wine to fully absorb into the rice mixture.
Continue to repeat with the stock, adding the liquid in at least 3 parts constantly stirring. Add the beet juice stirring vigorously.
Take off the heat and stir in the tofutti cream cheese and margarine, add the herbs de province.