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Directions:
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For Roasted Beets: Preheat oven to 400 degrees.
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Wrap each beet in aluminum foil, and place on a baking sheet.
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Roast until a knife slides easily through the flesh of the beets.
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This will take anywhere from 45 minutes to an hour and a half, depending on the size of your beets.
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To test for doneness, you can pierce the flesh right through the foil.
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If they need more time, simply put them back in the oven.
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(If your beets are not the same size, be sure to remove the smaller ones as they finish cooking.)
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When cooked, remove the foil from the beets and set them aside to cool.
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When cool enough to handle, rub the beets gently to remove their skins.
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If you have trouble, you can use a paring knife or a vegetable peeler.
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(Beet juice will dye anything it comes in contact with including your hands.
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If you have kitchen gloves, now is the time to use them.)
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Chop the beets into 1/2-inch cubes, and set aside until ready to use.
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(You can prepare the roasted beets a couple of days ahead of time, if desired.)
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For Risotto: In a medium pot, bring chicken stock to a gentle simmer.
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(If it comes to a boil, lower the heat.
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You want the stock to be hot but not boiling.)
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In a large pot or saucepan, heat olive oil and 1 tablespoon of the butter over medium heat.
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Add the shallots and cook until translucent, about 3 to 4 minutes.
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Add the Arborio rice, and stir to combine, making sure to evenly coat the grains of rice.
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Cook for 4 to 5 minutes, or until the rice becomes somewhat translucent and is lightly toasted.
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Add the wine, and stir occasionally until it is completely absorbed.
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Add about 1/2 cup of hot stock, and stir occasionally until it is almost completely absorbed.
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(I use my large soup ladle for this.)
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Continue adding stock in small increments, allowing it to become almost completely absorbed before adding more.
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This will cause the starches in the rice to come out, making your risotto creamy.
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Continue stirring occasionally.
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After about 10 minutes (after youve used up about half of your stock), stir in the diced, roasted beets.
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Add salt and pepper to taste.
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Continue slowly adding stock until the rice is tender but still a little toothsome, about 10 more minutes.
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(It should not be crunchy, nor should it be mushy.)
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The whole process typically takes between 20 and 25 minutes.
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When the rice reaches the right consistency, stir in the Parmesan cheese, parsley, and remaining tablespoon of butter.
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Add additional salt and pepper if desired.
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Serve immediately, garnished with Parmesan cheese shavings and chopped parsley.
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Serves 4 as a main course, 6 to 8 as a first course.
