TOASTED RISOTTO WITH BEETS AND MUSHROOMS ENJOY DAN:

TOASTED RISOTTO SWEET AND SOUR BEETS AND MUSHROOMS

                                                                                        By CHEF DAN:

Serves 4

INGREDIENTS:

2 red beets

2 tablespoons olive divided, plus more for rubbing

2 tablespoons butter

1-1/2-cups toasted risotto

2-cups chicken broth

1/2-pound mixed mushrooms, baby portabella, portabellas, and button, or shitake trimmed and quarter.

2 garlic cloves, minced

2 shallots, thinly sliced

1 thyme sprig

1/4-cup fresh snipped chives

3 tablespoon balsamic vinegar

1 tablespoon sugar

1 teaspoon freshly ground black pepper

Crumbled feta cheeses for garnish

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a pre-heated oven line a baking dish with tin foil.

2.   Rub the beets with olive oil and wrap in tin foil.

3.   Bake for 1 hour, and let cool slightly.

4.   Peel the roasted beets and cut them into 1-inch pieces.

5.   In a fry pan add 1  tablespoon olive oil and add lightly salted beets, balsamic vinegar, sugar and sauté for 6 -8 minutes.

6.   Place in a serving bowl.

7.   Heat the butter over medium-heat in a skillet.

8.   Risotto begins its journey to perfections by being lightly toasted in the butter.

9.   Sauté for 3-4 minutes.

10.                Set aside.

11.                Heat I tablespoon olive oil in a skillet over medium-heat,

12.                Add shallots and sauté for 2 minutes.

13.                Add mushrooms and sauté for 4 minutes.

14.                Add garlic and sauté for 1 minute, black pepper and bring to a boil.

15.                Reduce heat, cover and simmer for 20 minutes or until liquid id absorbed.

16.                Place in the bowl with the beets mix thoroughly.

17.                Top with snipped chives and feta.

ENJOY DAN:              BON-APPETITE!!