Beet Risotto
Ingredients
- 7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water
- 4 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 large sweet onion, finely chopped
- 2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
- 3 cups arborio rice (1 1/4 pounds)
- 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)
- 2 teaspoons poppy seeds, plus more for garnish
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