creamy beet risotto with goat cheese

have you ever seen something so beautiful? 

look at that creamy, deep crimson deliciousness.  if you've never tried beets, this is your recipe to get your feet wet with this delectable root.  

Our mommies are visiting both of us right now and since these women taught us how to appreciate good food, we thought we'd go the distance and try something new.  and by new, of course, we mean something funky that we'd never thought we'd cook or eat!  I mean, let's be honest, how many of us are eating beets all the time?  After I tried this recipe, let me tell you, I'll be eating them more.  Not only do they have a stunning knock-your-socks-off color, they have this "buttery" texture, as kate says (and I agree).  Oh, and they are incredibly healthy for you.  Kate and I knew we wanted to try something funky this week for people who will appreciate it fully (yes, Scott and Anthony would appreciate this, but there would probably be many questions about why we are eating beets and since we wanted a quiet audience, we tried this recipe on our moms and are happy to report it is blog worthy indeed).  onto the recipe:

 

cooking time: 30-45 minutes

feeds: 5-6 people

Ingredients:

• 1 yellow onion, chopped
• 2 beets, scrubbed well, and chopped (no need to peel, especially if organic)
• 3 or so tablespoons of olive oil
• 1-2 cups of arborio (risotto) rice (I eyeballed the amount and ended up with more like 2 cups and it could have fed 5-6 people)
• white wine
• 4-5 cups chicken stock (get 2 cartons of chicken stock to cover that)
• 3 sprigs of rosemary- it adds such a wonderful depth and after taste! oh it's so lovely!
• balsamic vinegar
• goat cheese

Directions:

• put your chicken stock on the burner behind where you will cook your risotto on simmer
• next, get your stock pot out and put your oil in it over medium-high heat
• add your chopped onions and chopped beets (below is how I chopped mine)

take its' hiney off, then cut down into large slices

 like so

then I cut them into matchsticks, then cubes, like this

• so get your onions and chopped beets into the pot and let them cook down (with some salt! layer your flavors!) for 10 or so minutes

• deglaze that hot pan with a couple swigs of white wine and let it reduce
• add your arborio rice and allow it to toast for a few minutes (let's say 5)
• take a couple ladles of your hot chicken stock into the arborio rice and stir it around, then reduce the heat to medium-low
• once your chicken stock has cooked out, it's time to add more stock! here's the kicker: only add your stock one ladle at a time, allowing the chicken stock to cook down before you add another ladle full
• during this process, chop up your rosemary and add to the pot
• keep adding your ladles slowly, one at a time, and after 20 or so minutes, taste your risotto to make sure it's cooking properly (it should not have a bite to it when all said and done)
• when your risotto is cooked, it should be creamy and delectable.  add some of your goat cheese:

•  stir it around and add a swig, or so, of the balsamic vinegar, stir in, and serve!
• sprinkle some more goat cheese (or a lot) on top and ENJOY this delightful, creamy, beautifully colored risotto that is not only sensational, it is good for you!

kate will be posting her experience with this risotto soon- stay tuned!