Red Beet Risotto

• 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 minced
• 1 1/2 cups white wine
• 2 cups Itaian 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

1. Wash and peel beets. Place in medium pot and add 3 cups stock and 3 cups water. Boil and cook about 45 minutes until tender.
2. Remove two of the beets and allow to cool. Grate and set aside.
3. In wide saucepan over medium heat, and olice oil and 1 tbsp. butter. Saute onions and shallots for 5 minutes or until tender. Add garlic and saute for another minute. Add rice and stir to coat. Add wine and bring to a boil cooking for 2 minutes.
4. Add stock from beets, one ladle at a time. Before adding next ladle of stock, allow rice to absorb all liquid in pan. After first 3 ladles, add grated beets. Continue adding stock one lafle at a time and cook for about 20 minutes or until cooked to desired doneness.
5. Stir in remaining butter and parmesan cheese. Add Parmesan curls if desired. Enjoy!

beets, chicken stock, butter, olive oil, white onion, shallots, garlic, white wine, short grain rice, parmesan cheese, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/red-beet-risotto-1200492 (may not work)