Beet Risotto
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 fennel, finely chopped
- 1 large red beet, peeled and cut into 1/4-inch pieces
- 1 1/2 teaspoons kosher salt, divided
- 1 cup arborio rice
- 1 1/2 tablespoons sherry vinegar
- 3 1/2 cups low-sodium chicken broth, warmed
- 1 cup freshly grated Parmesan
- 4 ounces gorgonzola dolce, crumbled
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