Beet Risotto With Walnuts And Gorgonzola Cheese
So delicious! i was skeptical of the beets, but they are very yummy in this dish, and the shallots and gorgonzola help mellow them out. a neighbor gave us his csa for the week when he went out of town, and this recipe was included with the farm newsletter.
Steps
Top and scrub clean 1 bunch beets.
Steam them until tender , run them under water , and then slip the skins.
When cool , chop the beets into 3 / 4 inch cubes.
You should have about 2 cups.
In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
In a large pan over medium heat , warm 2 tbs olive oil with 1 tbs unsalted butter.
Finely chop and add 2-3 shallots.
Saut until soft and clear , about 10 minutes.
Add 1 1 / 2 cup arborio rice , stirring frequently for 5 minutes.
Add 1 / 2 cup stock and stir constantly until liquid is absorbed.
Add more stock , about 1 / 4 cup each time.
It should take about 20 minutes in all.
Before the last ladle of stock is added , stir in 4-5 oz crumbled gorgonzola and 1 / 3 cup walnuts.
After the last bit of liquid is absorbed , add the chopped beets.
Let risotto stand 5 minutes before serving.
Ingredients
beet, unsalted chicken stock, sea salt, olive oil, unsalted butter, shallots, arborio rice, gorgonzola, walnuts