When root vegetables begin to come into season, we seek out golden beets. Exceptionally sweet, they won’t stain as much as their dark garnet cousins, which helps to preserve the pretty color of this risotto. Blue cheese complements the earthiness of this dish.
Golden Beet & Blue Cheese Risotto
3/4 lb. (375 g.) golden or pink beets
Salt and freshly ground pepper
5 cups (40 fl. oz./1.25 l.) chicken or vegetable broth
3 Tbs. unsalted butter
1 small yellow onion, finely chopped
1 1/2 cups (10 1/2 oz./330 g.) Arborio or Carnaroli rice
1/2 cup (4 fl. oz./125 ml.) dry white wine
1/3 cup (1 oz./30 g.) grated Parmesan cheese
1/4 cup (1 1/2 oz./45 g.) crumbled blue cheese
Preheat the oven to 400 degrees F (200 degrees C). Put the beets in a baking dish with water to cover the bottom of the dish. Cover tightly with foil and bake until the beets are tender when pierced with a fork, 40 to 60 minutes. Uncover and let cool. Cut off the beet tops and root ends. Peel the beets and cut into bite-sized pieces. Season with salt.
In a saucepan, bring the broth to a gentle simmer over medium heat and maintain over low heat.
In a large, heavy pot, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and saute until the onion is soft, about 8 minutes. Add the rice and stir until translucent and coated with butter, about 3 minutes. Add the wine and stir until completely absorbed. Add a ladleful of the broth and simmer vigorously, stirring often, until the liquid is almost absorbed. Add another ladleful of broth. Continue simmering, stirring and adding more broth until the rice is tender, about 25 minutes.
Stir in the beets and heat through, about 1 minute. Stir in the remaining 1 tablespoon butter and the cheeses. Let stand for 2 minutes. Season with salt and pepper and serve. Serves 4.