Tuesday, July 10, 2007
Beet Risotto with Walnuts and Gorgonzola
2 cups cooked beets -- cut into 3/4 inch cubes
5 cups chicken stock -- or veggie stock
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon unsalted butter
3 shallots -- finely chopped
1 1/2 cups arborio rice
4 ounces gorgonzola cheese
1/3 cup walnuts
In a small pan, bring the chicken or vegetable stock to a near boil with 1 teaspoon sea salt.
In a large pan over medium heat, warm the olive oil with the butter. Add the shallots and saute until soft and clear, about 10 minutes.
Add the arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until the liquid is absorbed. Add more stock, about 1/4 cup at a time, stirring with each addition until fully absorbed-it should take about 20 minutes total.
Before the last ladle of stock is added, stir in the gorgonzola cheese and walnuts.
After the last liquid has been absorbed, add the chopped beets. Let the risotto stand for 5 minutes before serving.