Beet Risotto

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Step 1

Bring water to a simmer and a medium saucepan

Step 2

Melt butter and a large Skillet over medium heat. Add rice and ¼ teaspoon salt. Cook, stirring occasionally until the edges of the rice are transparent, 3 to 4 minutes

Step 3

Add wine, reduce heat to medium low and cook, stirring until it has evaporated, 2 to 3 minutes

Step 4

Add a ladleful of the simmering water to the rice and cook, string frequently until most of the water is absorbed, about 3 minutes

Step 5

Continue to cook, adding water by the ladleful, stirring frequently after each addition, until most of the water is absorbed, 12 to 18 minutes

Step 6

Add beet juice to the rice. Adjust the heat to maintain a simmer and cook, stirring frequently until most of the liquid is absorbed and the rice is creamy and just tender, 6 to 8 minutes

Step 7

Remove from heat and add cheese, vinegar and their remaining 1/4 teaspoon salt

Step 8

Serve with more cheese if desired