2 beets roasted in a 350-degree oven until fork-tender (about an hour)
2 ounces unsalted butter
1 ½ cups risotto rice
4 shallots, finely diced
1 quart chicken stock
4-6 ounces warm goat cheese
Extra-virgin olive oil
Kosher salt
Freshly cracked black pepper
Peel the beets and cut into medium dice and set aside. Melt the butter over medium heat in a heavy-bottom pot. Add the rice and toast by constantly stirring until the rice becomes clear— about 5 minutes. Add shallots and cook until fragrant and transparent. Season the rice and shallots with salt and pepper. Heat the chicken stock in a separate pot—this speeds up the cooking process. Add 1 cup of heated stock to the rice and stir until absorbed. Repeat this process until the rice is cooked but has some tooth (al dente) and is creamy like oatmeal. Add the beets and stir to warm and combine. Spoon the risotto into warm bowls and top with goat cheese. Drizzle a quality extra-virgin olive oil over the goat cheese and finish with freshly cracked pepper. Serves 4 to 6.
