Roasted Beet Risotto
3/4 pound *beets (1 punch), peeled, cubed
1 Tablespoon extra virgin olive oil
2 Tablespoons extra virgin olive oil
6 or 7 cups vegetable, or chicken stock
1/2 a sweet onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup **red wine (whatever wine you will serve with dinner)
3 large cloves of garlic, minced
Gray salt, freshly ground rainbow pepper
1/4 to 1/2 cup Parmigiana Reggiano cheese
Preheat oven to 400 degrees.
Placed cubed beets on rimmed baking sheet, add 1 Tablespoon evoo, toss to cover, pinch of salt & a dash of pepper. Roast for 30 minutes, or until tender.
Heat stock in large saucepan, keep warm on low heat.
Place 2 Tablespoons of evoo in risotto pan (deep, wide sauce pan), add onion cook over medium heat, 5 minutes, until tender.
Add rice, cook for 2 minutes, keep stirring so rice does not burn. Add wine and cook stirring in flavor, add garlic. Add stock 1 cup at a time, stir and cook down each cup of stock, then add another cup, until there is no more stock. This takes about 30 minutes. Do Not walk away, text a friend, answer the door. Risotto is a bit labor intensive, but so worth it.
* You can use any color beets you like, red, pink, golden.
** Use white, or rose wine depending on beets.
Sauteing onions in olive oil
Add the Arborio rice
Add the wine all at once