Beetlicious!

My best friend Jeannie recommended this recipe she found at epicurious.com, saying it is delicious. I tried it tonight - albeit with some modifications - and it was indeed wonderful. Dennis and I love how rich and yet earthy it tasted. I also appreciate how beautiful the risotto looked as I cooked it: the finely diced beets glistening in the hot butter, the individual grains of white resplendent in the sea of thick ruby red creaminess. I couldn't wait to eat it.

In case you are wondering about food pairing, we had it with Barramundi. The fish was pan fried and topped with a horseradish-mayo-lemon sauce I made. I thought to add horseradish to the sauce because the original risotto recipe calls for horseradish and which I decided to leave out on Jeannie's recommendation. It is I think a great way to bring in the spicy kick without including it in the risotto.

The original recipe can be found at http://www.epicurious.com/recipes/food/views/BEET-AND-BEET-GREEN-
RISOTTO-WITH-HORSERADISH-15293

This is the way I did mine:

1/3 to 1/2 cup of finely chopped shallots (I probably had close to 1/2 cup of shallots)
1 bunch of beets with greens (grocery stores tend to sell them in bunches of three. Try to find one with medium sized beets)
4 cups chicken stock
1/4 cup (1/2 stick) unsalted butter
1 cup Arborio or long-grain rice
Salt for seasoning
Parmesan for shaving

1. For the purposes of this dish, you will be using the leaves and stems of three beets plus one beet. Reserve the other two beets for another meal/recipe.

2. Wash the leaves, stems and beets well. Peel the beet and cut into fine dice (I cut them into 1/4 inch cubes). Chop the stems finely (as close to or finer than the beets). Cut greens into 1/4-inch-wide slices.

3. Chop the shallots.

4. In a small saucepan bring the stock to a simmer and keep at a bare simmer.

5. Melt butter in a large frying pan (or a large saucepan). Add onion and cook over moderate heat until softened. Add beets and stems and cook, stirring occasionally, for 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering stock and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. Season to taste. Remove pan from heat.

6. Serve with freshly shaved Parmesan.