Pickled Beet Risotto

• Pickled Beets
• 3 bunches beets (cleaned, peeled, sliced thinly)
• 4 cups white vinegar
• 1/4 cup sea salt dissolved in 2 cups water
• 5 cloves garlic (make small cut to open flavor)
• 1 jalapeno pepper
• Pickled Beet Risotto
• 1 1/2 cups Arborio rice
• 5 tablespoons butter
• 3 tablespoons sugar
• 1/2 teaspoon coarse salt
• 1 1/2 cups beet brine
• 3-4 cups vegetable or chicken stock
• 1/2 cup heavy cream

1. Add the salted water, the vinegar, and the garlic together and boil them in a stainless steel pot for 4 minutes then let cool down.
2. Make a small cut in the jalapeno pepper, put it in the empty jar and then add the beets. Try to place the garlic between them so they don't rise to the top (for better flavor during the pickling process.)
3. Once you placed the beets and the garlic pour the brine in to cover everything.
4. Close the jar very tightly and leave it out for a week or 10 days depending on the weather and then put it in the fridge. The warmer the weather the faster the process is finished.
5. Heat the vegetable or chicken stock and set aside.
6. In a saute pan, melt butter, add beet brine and sugar. Stir to combine and add rice. Cook on medium and gently stir the rice until the brine has almost been absorbed.
7. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 3 cups of stock have been used.
8. Add the heavy cream. The rice should be "al dente" and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. Taste for salt and serve immediately. Serves 6.

beets, beets, white vinegar, salt, garlic, pepper, arborio rice, butter, sugar, coarse salt, beet brine, vegetable, heavy cream

Taken from food52.com/recipes/14706-pickled-beet-risotto (may not work)