Beet Risotto
rec.food.recipes/Linda-TN/2002
Adapted from Risotto by Judith Barrett and Norma Wasserman.
4 servings

5 cups chicken or vegetable broth
2 tablespoons unsalted butter
1 tablespoon oil
1/3 cup minced onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 whole fresh beets, green tops removed, washed, peeled and diced (about 1 cup)
1/4 cup whipping cream
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Garnish: sprigs of fresh Italian parsley

Place broth in saucepan; bring to a simmer. Turn heat to low and keep broth at a low simmer.

Heat butter and oil in a heavy-bottom 4-quart Dutch oven over medium heat. Add onion and cook for 1 to 2 minutes or until it begins to soften, being careful not to brown it.

Add rice and stir for 1 minute, making sure all the grains are well-coated. Add wine and stir until completely absorbed. Add beets and 1/2 cup of the hot broth.

When broth is almost completely absorbed, add another 1/2 cup of hot broth. Stir for 30 seconds. Continue to cook on medium to medium-high heat, adding broth in 1/2-cup measurements, stirring for 30 seconds and cooking until almost all the broth is absorbed.

After approximately 18 minutes, when the rice is tender but still a little firm and all broth has been added and absorbed, remove from heat and stir in cream, Parmesan and chopped parsley. Stir vigorously to combine.

Presentation:
Spoon into 4 shallow bowls and garnish each bowl with a sprig of fresh Italian (flat-leaf) parsley. Serve immediately.