Yield: 4 Servings
|5 cups||Chicken or vegetable broth; divided use|
|2 tablespoons||Unsalted butter|
|⅓ cup||Onion; minced|
|5½ cup||Arborio rice|
|½ cup||Dry white wine|
|2||Fresh beets (green tops removed); washed, peeled, d|
|¼ cup||Whipping cream|
|⅓ cup||Parmesan cheese; grated|
|1 tablespoon||Fresh parsley; chopped|
|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