BEET RISOTTO ENJOY DAN:

                                    BEET RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

5 cups chicken broth

2 tablespoons olive oil

2 tablespoons butter

1-1/2-cup Italian Rice Superfine Arborio

2 large beets, peeled and cut into 1/2-inch cubes

1 onion, chopped

2 garlic cloves, minced

1/2-cup red wine

Sea salt and freshly ground black pepper to taste

1/2-cup crumbled goat cheese

3 tablespoon poppy seeds

2 tablespoons fresh snipped chives

DIRECTIONS:

1.   Bring broth 4 cups water to a boil in broth-pot over high-heat.

2.   Reduce heat to low simmer and keep on low simmer.

3.   In a skillet add oil over medium-heat when sizzling.

4.   Add rice to coat with oil, toast for 2 minutes.

5.   Add the beets, onion, and garlic, and sauté for 5 minutes.

6.   Season with salt and pepper

7.   Pour in wine and cook until absorbed into the rice.

8.   Then begin adding broth a couple ladles at a time.

9.   Stirring with each ladle, stirring constantly until liquid has evaporated.

10.                Continue add broth 1 ladle at a time as rice absorbs liquid.

11.                Stirring constantly and until rice is tender, 30-40 minutes.

12.                Remove from heat stir in the butter, cheese and top with poppy seeds and chives.

13.                Stir until well incorporated

ENJOY DAN:                                                     BON-APPETITE!!