Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Chicken or vegetable broth; divided use |
| 2 tablespoons | Unsalted butter |
| 1 tablespoon | Oil |
| ⅓ cup | Onion; minced |
| 5½ cup | Arborio rice |
| ½ cup | Dry white wine |
| 2 \N | Fresh beets (green tops removed); washed, peeled, d |
| ¼ cup | Whipping cream |
| ⅓ cup | Parmesan cheese; grated |
| 1 tablespoon | Fresh parsley; chopped |
| \N \N | Sprigs of italian parsley |
1. Place broth in saucepan; bring to a simmer. Turn heat to low and keep broth at a low simmer. 2. Heat butter and oil in a heavy-bottom 4-quart Dutch oven over medium heat. Add onion and cook for 1-2 minutes or until it begins to soften, being careful not to brown it.
3. Add rice and stir for 1 minute, making sure all the grains are well-coated. Add wine and stir until wine is completely absorbed.
Add beets and ½ cup of the hot broth. When broth is almost completely absorbed, add another ½ cup of hot broth. Stir for 30 seconds. Continue to cook on medium to medium high heat, adding broth in ½ cups, stirring for 30 seconds and cooking until almost all the broth is absorbed. 4. After approximately 18 minutes, when the rice is tender but still a little firm and all broth has been added and absorbed, remove from heat and stir in cream, parmesan and chopped parsley. Stir vigorously to combine.
Presentation: Spoon into 4 shallow bowls and garnish each bowl with a sprig of fresh Italian (flat-leaf) parsley. Serve immediately.
Contributor: Orange County Register