This risotto is a great winter dish that mixes the sweetness of the beet with the pungent flavor of blue cheese.

INGREDIENTS FOR 4
- 11 oz rice
- 3 raw beets
- 3 oz gorgonzola
- 2 oz grated parmesan cheese
- 1/2 onion
- 1 glass of white wine
- Apple cider vinegar
- Fresh thyme
- Extra virgin olive oil
- Salt
- Pepper

DIRECTIONS
1. Wash the beets and chop them into small pieces, season with thyme, extra virgin olive oil, salt and pepper and bake at 350 °F for 30 minutes or until soft. Blend the beets to get homogeneous cream. You can add a drop of water to adjust the texture.

2. Meanwhile bring a pot of salted water and thyme to a boil. This will serve you as a broth for the risotto.

3. Toast the rice in a big pan with little extra virgin olive oil add half an onion finely chopped and blend with one glass of white wine.

4. Add 5 tablespoons of roasted beetroot cream to the pan and keep cooking the rice by adding a few tablespoons of broth at a time. While the rice cooks, add more beetroot cream according to your taste.

5. Remove the rice from the heat two minutes before before it's ready, add half of the gorgonzola, the grated Parmesan cheese and two tablespoons of vinegar. Stir well, keeping the risotto very soft; if necessary add a drop of broth.

6. Serve the risotto in flat plates and garnish with the remaining pieces of gorgonzola, pepper and fresh thyme.