Beet Risotto

• 7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water
• 4 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 large sweet onion, finely chopped
• 2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
• 3 cups arborio rice (1 1/4 pounds)
• 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)
• 2 teaspoons poppy seeds, plus more for garnish

1. In a saucepan, bring the stock to a simmer; cover and keep warm.
2. In a medium enameled cast-iron casserole, melt the butter in the oil.
3. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.
4. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.
5. Spoon half of the beets into a small bowl.
6. Add the rice to the casserole and cook, stirring, for 2 minutes.
7. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.
8. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.
9. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds.
10. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.
11. Spoon the risotto into bowls.
12. Garnish with sliced beets and poppy seeds and serve.

chicken, unsalted butter, extravirgin olive oil, sweet onion, beets, arborio rice, pecorino cheese, poppy seeds

Taken from www.foodandwine.com/recipes/beet-risotto (may not work)