Roasted Beet Risotto

Serves 2

2 beets
2 Tablespoons butter
1 Tablespoon olive oil
1 onion, chopped
1 cup Arborio rice
1/4 cups white wine
2-3 cups of chicken stock or broth, heated but not boiling (canned chicken broth is fine)
1/4 cup grated Parmesan cheese
Black pepper to taste

Begin by washing the beets, wrapping them in foil and baking at 450 degrees until done, about an hour, but check them after 45 minutes. Let them cool then cut them into small cubes.

In a large saucepan heat a tablespoon of butter with the olive oil. Slowly cook the onion until it softens but does not brown. Toast the rice in it over low heat until the grains become opaque, about 2-3 minutes.

Add the wine and let it cook, when the wine is completely absorbed add the beets. Begin adding the warm chicken stock 1/2 cup at a time, stirring frequently. When it begins to completely absorb, but before the pan dries out, add more broth. Risotto takes almost exactly 18 minutes to cook, and you really should stir and watch and listen for the sound of the rice as the stock absorbs and evaporates.

When the rice is tender yet firm, neither mushy nor chewy, remove from the heat and add a splash more stock. Let it sit covered for just a minute, it should not be too dry. Risotto makes it's own "sauce". Add the last bit of butter and the grated parmesan, mix and serve seasoning with just a touch of black pepper at the table.

Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.

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Roasted Beet Risotto

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