Beet Risotto

Ingredients:

1 lb fresh beets, trimmed
2 tbsp extra virgin olive oil, plus extra for brushing
sea salt and freshly ground black pepper
6 TBSP sunflower oil (or vegetable oil can be substituted)
20 fresh sage leaves
1 medium sweet onion, diced
1 1/2 cups arborio rice
4 cups chicken stock, heated
1/2 cup fresly grated Parmesan cheese
8 oz firm goat cheese, cut into 1/2 in. cubes

Directions:

1.  Preheat oven to 400 degrees.  Toss the beets in a little olive oil, salt and pepper.  Wrap them in foil and bake in the oven for 30-40 minutes until soft.

2.  In a heavy large skillet, heat the vegetable or canola oil over high heat until smoking-hot.  Drop in the sage leaves and cook for 5 seconds, or until they stop sizzling.  Remove and drain on paper towels.

3.  Remove the beets from the oven and let cool slightly.  Remove skins and slice if large.  Puree in a blender or food processor with 4 TBSP water, 2 of the fried sage leaves and salt and pepper.

4.  Add the onions to the remaining oil in the skillet and cook over medium heat for 5-7 minutes or until soft.  Add garlic and cook 1 minute.  Stir in the rice to coat.

5.  Keeping the stock on a low simmer, add a ladle at a time to the rice, stirring continuously for about 15 minutes until the rice is almost cooked.  Add the beet puree and cook, stirring, for another 5-10 minutes until the rice is tender.  Note:  I have no patience and thus did not stir for 15 minutes - I just stirred every minute or so.  The risotto turned out fine, but it did stick alot to the bottom of the pan, so be prepared for that if you're not willing to stir continuously.

6.  Remove the rice from heat, season and stir in two-thirds of the Parmesan.  Fold in the goat cheese.  Serve garnished with the sage leaves and remaining Parmesan.