Beet Risotto

Directions

1. 1
   In a saucepan, bring the stock to a simmer; cover and keep warm.
2. 2
   In a medium enameled cast-iron casserole, melt the butter in the oil.
3. 3
   Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.
4. 4
   Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.
5. 5
   Spoon half of the beets into a small bowl.
6. 6
   Add the rice to the casserole and cook, stirring, for 2 minutes.
7. 7
   Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.
8. 8
   Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.
9. 9
   Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds.
10. 10
    Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.
11. 11
    Spoon the risotto into bowls.
12. 12
    Garnish with sliced beets and poppy seeds and serve.