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Beet Risotto
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This recipe comes from Chef Gregory León of Amilinda, as part of a chef demonstration for our Fondy Food Center Community Partner fundraiser. Beet stock makes a surprising appearance in this risotto, lending the dish a lovely pinkish hue. The tangy goat cheese added at the end makes it creamy and satisfying, contrasting nicely with the rooty base notes from the beets. Amilinda, a new restaurant for Milwaukee, is slated to open in Spring 2014.
serves 4 - 6


3 cups water

2 large beets, diced

1 tablespoon extra virgin olive oil

1/2 cup leeks, finely chopped

2 cloves garlic, minced

1 cup Arborio rice, uncooked

1/2 cup dry white wine

2 1/2 cups beet stock, hot

4 ounces plain Goat cheese

1 teaspoon fresh dill, chopped

Salt & Pepper to taste

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  1. In a saucepan, bring water to a boil. Add beets, let the water come back to a boil and then reduce the heat and simmer 5 - 10 minutes or until the beets are firm but tender. Drain the beets and set aside, reserving the cooking liquid. Add the liquid back to the saucepan and keep hot. This is your beet stock.
  2. In a large saute pan over medium-high heat, add leeks and garlic and saute for 2 minutes. Add the rice and toast, moving the grains gently to cover thoroughly in the oil.
  3. Add wine and simmer 2 more minutes.
  4. Using a ladle, add hot beet stock one ladle at a time, stirring constantly to keep rice from sticking and burning. Do not let the liquid evaporate completely. Continue adding stock in this manner until rice looks thick and creamy. About 10 - 15 minutes. Test a grain to make sure it is cooked thoroughly.
  5. When rice is done, add beets, goat cheese and dill. Stir to incorporate thoroughly and the cheese is melted.
  6. Add salt and pepper to taste.
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