Beet Risotto (for your Valentine!)

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Would this not be a perfect side to serve your honey on Valentine’s Day? Look at that gorgeous red color! Pictures can’t do it justice (at least mine can’t…. I need that photo class!)

Don’t be afraid of risotto – it’s not that scary! It takes about 30 minutes to make and trust me, there is no need to continually stir for 30 minutes (like I always believed!). It only takes two pots (three in the beet risotto case) and is essentially fool-proof.

Beet Risotto

3 medium-sized beets

1 small onion, minced

3 cloves garlic, minced

evoo

1 cup arborio rice

1/4 cup dry white wine

2-3 cups chicken stock

2 cups water

1 tbsp butter

1/4 tsp thyme (1/2 tsp if fresh)

1/4 tsp rosemary (1/2 tsp if fresh)

1/4 cup parmesan cheese

pepper to taste

1. Cut the root end and tops off of the beets. Place on a large sheet of tin foil. Drizzle with evoo and sprinkle with coarse sea salt and fresh pepper, and wrap tightly in the foil. Roast at 425°F for 45 minutes to 1 hour… or until a fork easily breaks the beets. When they are done, move on to the following.

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2. In a small saucepan, mix water and 2 cups of chicken stock and heat until warm (not boiling). Keep the last cup as backup if more liquid is needed. In a large sauce pan, heat a good dollop of evoo over a medium high heat. Add the onions and garlic and saute until onions become translucent. Add rice and continue to saute for 3-4 minutes or until slighty changing in color.

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3. Here comes the fun. Add the white wine and stir well. When the wine is evaporated, add 1 cup of the stock/water mixture. Stir well for a minute. Let simmer until evaporated. Add another cup of the stock, stir for a minute, let it soak into the rice (technically it doesn’t evaporate…). While this is occurring, peel the skin off the cooked beets and coarsely mash (a potato masher works great!)

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4. When 3 of the 4 cups of stock/water have been used, add the mashed beets, butter, thyme, and rosemary. Stir. Add the remaining cup of stock, stir well, and let simmer until soaked in. I recommend tasting the risotto here. If it still needs a few more minutes, add a little more stock (the 5th cup that was reserved). Remove from heat and right before serving add the parmesan cheese and stir well. Garnish with a spring of fresh thyme or rosemary.

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The hard part of making this risotto was attempting to clean up with two pups guarding the sink…. (I think they wanted to be the dish washers!)

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