- 6-8 cups water (or low sodium broth)
- 3 shallots, peeled and finely chopped
- 4 tablespoons unsalted butter
- 6 tablespoons extra virgin olive oil
- kosher salt
- 2 cups arborio or rice
- 4 meyer lemons, zest and juice.
- a few sprigs of basil
- ½ cup dry white wine
- 1-2 Chioggia and
- 1-2 golden beet
- 4 tablespoons coarsely chopped parsley
- 2 tablespoons roughly chopped pistachios
- 2 cup finely grated Parmigiano-Reggiano or Pecorino cheese
- Wrap beets tightly in foil and roast in a 425 degree oven on a sheet pan for 1-1.5 hours, until tender. Once cool, pinch the skin to peel with ease. Set aside.
- Heat a large wide pot or sauté pan over medium-high. Cook 2 T butter and 3T oil, stirring occasionally, until butter melts. Add shallots and sauté until softened and translucent, about 5 minutes.
- Add the rice and cook, stirring until the rice becomes opaque, about a minute or two. Add the white wine and a pinch of salt until the wine has evaporated, about two minutes. Add a cup of the hot or water; simmer until absorbed, stirring frequently. Add the basil sprig, half of the zest and half of the lemon juice. Continue simmering and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. When the rice is cooked through, still holding a bit of bite, turn the heat off and discard the basil. Vigorously mix the remaining evoo along with the cheese, the zest and lemon juice. This will help encourage the creamy quality of the risotto.
- Divide among plates or bowls, then top with additional cheese, parsley and pistachio gremolata, and a few sliced roasted beets atop.