Red Beet Risotto

• 1 lb carnaroli rice
• 4 ounces white onions, finely chopped
• 2 cups red beet juice
• 1 bunch red beet, tops finely chopped
• 4 cloves garlic, thinly sliced
• 4 cups vegetable stock
• 4 ounces white wine
• 4 ounces butter
• 1 tablespoon vegetable oil
• 4 tablespoons grated parmigiano

1. Sweat the onion in two thirds of the butter and the oil.
2. Add the beet tops and mix well.
3. Add the rice and toast for a few seconds.
4. Sprinkle the wine and let it evaporate.
5. Add stock, enough to cover the rice and simmer.
6. Halfway through, add all the beet juice and continue simmering.
7. Altogether this should take 16 to 18 minutes.
8. Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
9. When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
10. Serve immediately topped with shaved parmigiano.

carnaroli rice, white onions, red beet juice, red beet, garlic, vegetable stock, white wine, butter, vegetable oil, parmigiano

Taken from www.food.com/recipe/red-beet-risotto-82763 (may not work)