Fuschia Risotto

Fuschia Risotto

• 1 tbs pure olive oil
• 2 tbs unsalted butter
• 1/2 cup chopped onion or shallot
• 2-3 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup white wine, sherry or vermouth
• 2 1/2 cups stock, heated and seasoned with ...
• 1 large pinch saffron threads
• 1/4 tsp ground pepper
• 1 lbs red beets, peeled and grated
• 1/2 cup or 4-6 oz chevre (soft goat cheese)
• 1 tbs basalmic vinegar
• 1/4 cup toasted pine nuts
• Heavy-bottomed 4 to 6 qt pot with lid

Heat the stock and season with the saffron and pepper. Add salt if not already salty.

Heat the butter & olive oil in the skillet until the butter foams. Add the onion and garlic, and saute until transparent. Add the rice and stir around a bit. Add the grated beet and stir a little more. Pour in the wine and boil off while stirring. Pour in the stock, stir, and bring to a boil.

Reduce heat to low and cover tightly, cook for 16-20 minutes, when almost all of the stock is absorbed and the rice is cooked but still has a little texture (you can lift the lid to check it, and stir, a few times). Mix in the goat cheese in blobs, stirring until it's all melted and the risotto is pink. Add vinegar and mix in. Taste and adjust salt.

Turn off heat and allow to sit for 10 minutes. Serve with the pine nuts sprinked across the top. Serves 4-6 as a side dish.