Red Wine Beet Risotto

INGREDIENTS

4 TBSP EMERALD GRASSLANDS UNSALTED BUTTER, 1 INCH CUBES

¼ CUP PUSATERI’S DELICATO EXTRA VIRGIN OLIVE OIL

1 SMALL ONION, MINCED

2 CLOVES GARLIC, MINCED

2 CIPS ACQUERELLO ARBORIO RICE 

4 SMALL BEETS, ROASTED OR STEAMED, CUBED

1 ½ CUPS DRY RED WINE

3 VEGETABLE BOUILLON CUBES

½ TSP SEA SALT 

½ TSP PEPPER

1 CUP IGOR GORGONZOLA DOLCE, SMALL PIECES

¼ CUP WALNUTS,TOASTED

INSTRUCTIONS (SERVES 6)

1. Dilute bouillon cubes in 6 cups of boiling water
and keep warm in a pot on medium low heat. 

2. Heat 1 tbsp each of butter & olive oil in a large
sauté pan over medium heat.

3. Add onion and sauté until soft, 10-12 minutes. 

4. Add garlic and continue to sauté, 2 minutes.

5. Add arborio rice and stir until rice becomes
translucent, 5-6 minutes. 

6. Add cubed beets and sauté, 2 minutes. 

7. Deglaze with red wine. Stir continuously
until red wine has been absorbed.

8. Add broth 1 cup at a time bringing back to a boil,
stirring occasionally, until broth is absorbed
and rice is al dente and creamy.

9. Add salt and pepper. 

10. Gently stir in remaining 3 tbsp butter until glistening.

11. Plate risotto and top with gorgonzola and walnuts.