Beet risotto is pretty in pink

I tried growing beets in the garden this year and the crop did not disappoint. The sugary yet earthy flavour of these vegetables can't be beet! I first tasted this beautiful, sweet, deep red beet risotto at Mistura restaurant in Toronto many years ago. I had to figure out how to make and since then, it's become a staple. I cobbled together this recipe from a variety of places and some trial and error. So rich and gorgeous. It can be made with any beets so the colour can vary from gold, to pink, to a deep ruby.

Yield: 6 servings

Ingredients

3 medium beets
3 cups chicken stock
3 tbsp butter
1 tbsp olive oil
1 small white onion, minced
3 shallots, minced
4 cloves garlic, mince
1 1/2 cups white wine
2 cups Italian short grain rice, such as carnaroli or arborio
1/4 cup Parmesan cheese plus curls for garnish
1 tsp salt
1/4 tsp freshly ground pepper

Wash and peel beets. Place beets in a medium saucepan, add 3 cups stock and 3 cups water. Bring to a boil, and cook for about 40-45 minutes or until fork tender.

Remove two of the beets and allow to cool. Grate and set aside. (Reserve remaining beet for eating or if you want a really beety risotto just add it in as well)

In a medium, wideish pot, heat olive oil and 1 tbsp butter over medium heat. Sauté the onions and shallots for about 5 minutes or until tender. Add garlic and continue to sauté for another minute.

Pour the rice in the pot and stir to coat.

Add the wine to the rice mixture and bring to a boil, letting it bubble up for about 2 minutes.

Now is the time for patience: Add the red beet stock, one ladle at a time, to the rice. Before adding the next ladle of stock, let the rice absorb all liquid in the pan. After the first 3 ladles, add the grated beets. Continue adding stock one ladle at a time and cook for about 20 to 22 minutes or until cooked to desired doneness. I don't like there to be and hardness in the centre of the bite, but others might like it a bit less or more done than I do.

When your're happy with the doneness factor, traditionally it should be a bit "soupy", stir in remaining butter and parmesan cheese.

Serve it right away and finish with cheese curls.

Forgot to take a pic of the final product, I was so excited to eat it. Here's a beet innards pic instead.