BEET RISOTTO w/GOAT CHEESE

By BobD

Ingredients

• 1 bunch beets
• 2 tablespoons unsalted butter
• 3/4 cup chopped onion
• 1/2 cup dry red wine
• 1 1/2 cups arborio rice
• 4 1/2 cups hot chicken or vegetable stock
• 2/3 cup mashed soft goat cheese
• 1 tablespoon finely minced parsley
• 1 tablespoon minced fresh chives
• Salt and freshly ground pepper.

Details

Servings 4
Adapted from query.nytimes.com

Preparation

Step 1

Bring a pot of water to a boil. Scrub the beets and trim the stems to one inch. Add the beets to the boiling water and simmer until tender, about 30 minutes. Remove the beets, peel and dice them. (As a shortcut, canned or frozen cooked beets can be substituted.)

Heat the butter in a heavy saucepan. Add the onion, cook slowly until translucent, then stir in wine. Stir in the rice. Cook, stirring for a few minutes, then add one cup of the stock.

Cook over medium heat until the stock is absorbed. Add another cup of the stock and cook, stirring until it has been absorbed, then stir in another cup of the stock. When the stock has been absorbed by the rice, add another cup of the stock. By this time the rice should be nearly tender.

Gently fold in the diced beets and another half cup of stock. Cook, stirring, then fold in the goat cheese, parsley and chives. Season with salt and pepper to taste. Serve at once.