David Ruggiero's Beet Risotto

• 2 small beets, rinsed and trimmed
• A pinch of saffron
• 2 1/2 cups chicken stock, preferably homemade
• 4 tablespoons unsalted butter
• 2 tablespoons onion, diced
• 1 cup Arborio rice
• 2 tablespoons dry white wine
• 2 ounces white truffle oil
• 3 tablespoons freshly grated Parmesan cheese
• 1 tablespoon chives, chopped
• Sea salt and freshly ground pepper to taste

1. In a small saucepan, simmer the beets in water to cover until tender (about an hour).
2. Set them aside and reserve the cooking liquid.
3. When the beets are cool, peel them, dice them and set them aside.
4. Soften the saffron in the chicken stock.
5. Heat three tablespoons of the butter in a heavy skillet and cook the onion until it is soft.
6. Add the rice and stir for about 30 seconds, or until the grains become opaque.
7. Add the white wine and when it has been absorbed, add a small amount of chicken stock, stirring constantly.
8. Add the beet cooking liquid a little at a time.
9. When this has been absorbed by the rice, continue adding small quantities of chicken stock and stirring, until the rice is al dente -- in other words, with a slight bite to it.
10. Add the diced beets and stir them in.
11. Add an ounce of the truffle oil and the Parmesan cheese and continue stirring.
12. Add the remaining butter and the chives and stir in the remaining ounce of truffle oil along with sea salt and freshly ground black pepper to taste.
13. Pass the extra cheese separately.

beets, saffron, chicken stock, unsalted butter, onion, arborio rice, white wine, truffle oil, parmesan cheese, chives, salt

Taken from cooking.nytimes.com/recipes/6192 (may not work)