Heartbeet Risotto

Wash and dry the beets, removing any leaves to saute for later. Toss beets with a little olive oil, salt and pepper. Wrap in foil and place on a rimmed cookie sheet. Roast at 400ºF for about 45 minutes until tender.

When cool enough to touch, trim the top stem and bottoms. Peel the skin by rubbing them with a dry paper towel. Peel should come off every easily. Slice into ¼-inch thick coins and use a mini heart-shaped cookie cutter to make hearts!

Heat chicken broth to a simmer in a medium saucepan, then lower the heat so that the stock stays nice and warm throughout the process.

In a large, heavy-bottomed saucepan, heat oil and 1 tablespoon butter over medium heat. When butter has melted, add chopped shallot. Sauté for 2–3 minutes or until slightly translucent.

Add rice and stir with a wooden spoon until rice is well coated with oil and melted butter. Sauté for another 2–3 minutes or so, toasting the rice until it becomes slightly fragrant, almost nutty. Do not let the rice turn brown. Add wine and cook while stirring, until liquid is fully absorbed.

Keeping the heat on medium to medium low, begin to add a ladle of warm stock to the rice and stir slowly until liquid is absorbed. When rice and pan appear almost dry, add another ladle of stock and repeat the process, gently stirring the entire time to prevent hot spots, about 30–35 minutes until tender, but still a little al dente.

As it cooks, the rice will take on a creamy consistency but should not become gloppy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed. Remember, it will continue to cook at little after you turn off the heat.

Once rice is cooked, stir in the remaining 1 tablespoon butter, Parmesan cheese, and season to taste with Kosher salt. Top with herbs, beets, pepper and a drizzle of olive oil. You can also add some crushed walnuts or pistachios for a little crunch!