David Ruggiero's Beet Risotto

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
333
FAT
42%
CHOL
17%
SOD
13%

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Ingredients for 4 servings

3 tablespoons freshly grated Parmesan cheese

A pinch of saffron

1 tablespoon chives, chopped

1 cup Arborio rice

2 1/2 cups chicken stock, preferably homemade

2 ounces white truffle oil

2 small beets, rinsed and trimmed

2 tablespoons onion, diced

4 tablespoons unsalted butter

Sea salt and freshly ground pepper to taste

2 tablespoons dry white wine