Beet and Watercress Risotto With Pancetta

• 1/4 pound small beets, greens discarded, beets washed
• 1/4 pound pancetta in 1/4-inch dice
• 2 quarts chicken stock
• 3 tablespoons unsalted butter
• 2 tablespoons shallots, peeled and finely chopped
• 1 sprig thyme
• 1 cup Italian arborio rice superfino
• 1/4 cup red wine
• 3 bunches watercress, leaves only
• 3 tablespoons freshly grated Parmesan cheese
• Coarse salt and freshly ground pepper to taste

1. Boil the beets until tender, approximately 40 to 60 minutes, in salted water.
2. Cover your cutting board with parchment paper to protect it from beet stains and wear plastic gloves to protect your hands.
3. Peel and chop the beets into one-quarter-inch dice and set aside.
4. Warm a nonstick pan over high heat and add the pancetta.
5. Cook it until lightly crisp on all sides, approximately 8 to 10 minutes, and set aside.
6. Bring the chicken stock to boil in a pot and lower the heat to keep it at a low simmer.
7. Melt one tablespoon of the butter in a medium, enameled cast-iron pot over medium heat.
8. Sweat the chopped shallots for three minutes.
9. Add the thyme and rice and stir well for three minutes, until the rice is well coated (do not let the rice color).
10. Add the red wine, mix well, and let the rice absorb it.
11. Slowly stir in chicken stock to the level of the rice (about one cup) and simmer.
12. Stir constantly and add more chicken stock, one-half cup at a time, as it is absorbed by the rice.
13. After 15 to 18 minutes of cooking (or until the rice is al dente), mix in the diced beets, half of the cooked pancetta, three-quarters of the watercress leaves, the grated Parmesan cheese and the remaining two tablespoons of butter.
14. Season to taste with salt and pepper and discard the sprig of thyme.
15. Transfer the risotto to a warm bowl and sprinkle with the remaining watercress leaves and pancetta.

beets, pancetta, chicken stock, unsalted butter, shallots, thyme, italian arborio rice superfino, red wine, bunches, parmesan cheese, salt

Taken from cooking.nytimes.com/recipes/9254 (may not work)