Roasted Beet Risotto

Directions:

For Roasted Beets:
Preheat oven to 400 degrees.

Wrap each beet in aluminum foil, and place on a baking sheet.

Roast until a knife slides easily through the flesh of the beets. This will take anywhere from 45 minutes to an hour and a half, depending on the size of your beets. To test for doneness, you can pierce the flesh right through the foil. If they need more time, simply put them back in the oven. (If your beets are not the same size, be sure to remove the smaller ones as they finish cooking.)

When cooked, remove the foil from the beets and set them aside to cool. When cool enough to handle, rub the beets gently to remove their skins. If you have trouble, you can use a paring knife or a vegetable peeler. (Beet juice will dye anything it comes in contact with – including your hands. If you have kitchen gloves, now is the time to use them.)

Chop the beets into 1/2-inch cubes, and set aside until ready to use. (You can prepare the roasted beets a couple of days ahead of time, if desired.)

For Risotto:
In a medium pot, bring chicken stock to a gentle simmer. (If it comes to a boil, lower the heat. You want the stock to be hot but not boiling.)

In a large pot or saucepan, heat olive oil and 1 tablespoon of the butter over medium heat. Add the shallots and cook until translucent, about 3 to 4 minutes.

Add the Arborio rice, and stir to combine, making sure to evenly coat the grains of rice. Cook for 4 to 5 minutes, or until the rice becomes somewhat translucent and is lightly toasted.

Add the wine, and stir occasionally until it is completely absorbed.

Add about 1/2 cup of hot stock, and stir occasionally until it is almost completely absorbed. (I use my large soup ladle for this.)

Continue adding stock in small increments, allowing it to become almost completely absorbed before adding more. This will cause the starches in the rice to come out, making your risotto creamy. Continue stirring occasionally.

After about 10 minutes (after you’ve used up about half of your stock), stir in the diced, roasted beets. Add salt and pepper to taste.

Continue slowly adding stock until the rice is tender but still a little toothsome, about 10 more minutes. (It should not be crunchy, nor should it be mushy.) The whole process typically takes between 20 and 25 minutes.

When the rice reaches the right consistency, stir in the Parmesan cheese, parsley, and remaining tablespoon of butter. Add additional salt and pepper if desired.

Serve immediately, garnished with Parmesan cheese shavings and chopped parsley.

Serves 4 as a main course, 6 to 8 as a first course.