Truffled Golden Beet Risotto

Ingredients

• 6 oz Cremini Mushrooms
• 1 Shallot
• 8 oz Asparagus
• 10 oz Golden Beets
• 1 tsp. Vegetable Base
• 1 Cup Arborio Rice
• 1 oz Butter
• 1 ½ tsp. Truffle Oil
• 2 oz Goat Cheese Crumbles
• Olive Oil
• Salt Pepper
• Quarter mushrooms. Peel and mince shallot. Trim

Instructions

1. 1

   Cook Within: Risotto gets its luxuriously creamy texture from stirring often to release the rice’s starches. But don’t worry about being chained to the stove stirring non-stop. A couple stirs every few minutes during its roughly 18-22 minutes of cooking will yield great results. Beets add an earthy sweetness to this risotto. You could easily use red beets as well, which would give the risotto a stunning ruby hue.

2. 2

   Prepare the Ingredients: Quarter mushrooms. Peel and mince shallot. Trim woody ends off asparagus and cut into 1” lengths at an angle. Peel and cut golden beet into ¼” dice.

3. 3

   Cook the Vegetables: While risotto cooks, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms and cook until browned and softened, 5-6 minutes. Add asparagus and cook 2-3 minutes until asparagus is tender and slightly caramelized. Season with a pinch of salt and pepper.

4. 4

   Toast the Rice: Bring a small pot with 4 ½ cups water to boil and stir in vegetable base. This will be your broth. Turn heat to low. In a second small pot, heat 2 tsp. olive oil over medium heat. Add diced beets and cook 2 minutes, then add shallot and cook 30 seconds, or until aromatic. Add arborio rice and stir to coat with oil. Toast 1 minute.

5. 5

   Finish Risotto: When risotto is nearly finished, stir in butter until combined. Add truffle oil, salt, and pepper to taste. Truffle oil is a strong flavor, so start with a few drops, taste, and add more if desired. Begin the Risotto Add 1 cup of hot vegetable broth to pot with rice. Rice should just be covered by broth. Stir rice contin- uously until nearly all broth is absorbed, then repeat with another cup of broth. Continue this process for 18-22 minutes, stirring all the while. Taste risotto as you cook to keep track of its tenderness. When rice has no more “bite” or crunch, it’s done. You probably will not need all the broth, so check often.

6. 6

   Plate the Dish: Divide risotto between two bowls and garnish each with sautéed mushrooms and asparagus. Sprinkle with goat cheese and serve. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • We estimate the risotto needs 3-3 ½ cups of water to cook fully, but, just in case, we have you boil an extra cup. Use it as needed to make your risotto creamy and tender! • Truffle oil has a very distinct, aromatic effect. Start by adding a few drops to risotto, taste, and add more if desired. the recipe before you start–we promise it will be time