makes 4-6 servings
- 1 tablespoon olive oil
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable stock – heated and kept hot on stovetop
- 2 golden beets, 3 if they are on the smaller side – separated from greens, scrubbed and dry
- 1 tablespoon butter
- ¼ cup grated parmesan cheese + more for shaving
- salt and pepper
- Preheat oven to 425 degrees.
- Package beats in foil, place on a baking sheet and bake about 45 minutes, until they slightly give to touch.
- Allow the beats to cool in packaging, and then rub off the skins with a paper towel, using a knife for hard to get spots.
- Cut into 1″ dice, or whatever size you prefer them to be in the risotto.
- Heat stock over low heat, keep hot.
- In a medium saucepan, heat olive oil over medium-low heat. Add rice and stir with a wooden spoon until it is thoroughly coated and slightly toasted.
- Add wine, and cook until it is reduced by half, just a couple of minutes.
- Add a ladleful (about 1/2 cup) of hot stock, stir until almost all liquid is absorbed.
- Continue adding stock and stirring, a ladleful at a time, waiting until most liquid is absorbed before adding more, about 20-25 minutes total.
- Constantly stir, and taste the risotto often to prevent over cooking. The rice should be al dente, but not crunchy – it will also continue to cook when removed from the heat.
- Stir in beets, butter, cheese, and a pinch of salt and pepper.
- Garnish with freshly shaved Parmigiano Reggiano.
many thanks to Almost a Chef