2 c risotto style short grain rice (arborio, carnaroli)
1/2 c dry white wine (gavi, pino grigio, orvietto)
5 c chicken broth
1 tsp. salt
1 tsp. pepper
1/2 c grated parmigiano-reggiano
Instructions
Wrap beets in foil pouches drizzled with 1T olive oil and seal completely. Place in 450F oven on baking sheet and roast for 45 min., or until fork tender. Open packs and allow to cool for 15 min. Chop beets to small dice - should yield about 2 c. Set aside.
In medium stock pot, heat chicken broth over medium heat.
In large rimmed sauté pan or medium dutch oven, heat 2T butter and 1T olive oil over medium-low heat. Add onion and cook until tender and golden, about 15 min. Do not brown.
Add rice to onion mixture and stir for 2 min. Add wine and stir until liquid has been absorbed, about 3 - 5 min. Add beets and 1/2 c warm broth. Stir until liquid has been absorbed. Add salt and pepper. Continue adding broth 1/2 c at a time, stirring after each addition until absorbed.
Once rice is tender but still firm to the bite, add final 1/2 c broth (can use water if broth runs out towards end of process). Risotto should have some moisture and creamy consistency.
Turn off heat and stir in 1T butter and grated parmesan cheese. Serve immediately.
Originally Submitted
4/12/2014
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