Red Beet Risotto

Directions

1. 1
   Sweat the onion in two thirds of the butter and the oil.
2. 2
   Add the beet tops and mix well.
3. 3
   Add the rice and toast for a few seconds.
4. 4
   Sprinkle the wine and let it evaporate.
5. 5
   Add stock, enough to cover the rice and simmer.
6. 6
   Halfway through, add all the beet juice and continue simmering.
7. 7
   Altogether this should take 16 to 18 minutes.
8. 8
   Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
9. 9
   When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
10. 10
    Serve immediately topped with shaved parmigiano.