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1
Preheat oven to 450 degrees.
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2
Scrub the beets and place them on a sheet of aluminum foil.
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3
Fold up the edges of the foil to seal in the beets.
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4
Place the package on a baking sheet.
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5
Bake for 45 to 60 minutes, or until the beets are tender when pierced with a knife.
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6
Let cool.
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7
Peel the beets and chop them.
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8
You should have about 2 cups.
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9
(The beets can be prepared a day or two ahead and refrigerated.)
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10
In a wide saucepan, melt 2 tablespoons of the butter with the olive oil over very low heat.
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11
Add the onion and cook until tender and golden, 10 to 20 minutes.
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12
Do not let it brown.
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13
Add the rice to the onion and stir for 2 minutes, or until hot.
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14
Add the wine and cook and stir until the liquid is absorbed.
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15
Add the beets and cook for 1 minute.
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16
Add about 1/2 cup of the hot broth and cook, stirring constantly, until the broth is absorbed.
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17
Continue adding broth 1/2 cup at a time, stirring after each addition.
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18
After about 10 minutes, stir in salt and pepper to taste.
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19
Continue to add broth and stir until the rice is tender but still firm to the bite.
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20
If you run out of broth, use hot water.
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21
Remove the pan from the heat and stir in one more 1/2 cup of broth.
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22
The risotto should be creamy and moist, not dry.
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23
Stir in the remaining 1 tablespoon butter until melted.
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24
Serve immediately.
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25
Tip: If you have leftover risotto, mix it with an egg and shape it into little pancakes.
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26
Fry the cakes in olive oil or butter until they are crusty and serve them as a side dish or starter.
