Beet Risotto With Walnuts And Gorgonzola Cheese

• 1 bunch beet
• 5 cups unsalted chicken stock or 5 cups vegetable stock
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 -3 shallots
• 1 1/2 cups arborio rice
• 4 -5 ounces gorgonzola
• 1/3 cup walnuts

1. 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.
2. In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
3. In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Saute until soft and clear, about 10 minutes.
4. 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.
5. Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
6. After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.

beet, chicken, salt, olive oil, unsalted butter, shallots, arborio rice, gorgonzola, walnuts

Taken from www.food.com/recipe/beet-risotto-with-walnuts-and-gorgonzola-cheese-189712 (may not work)