Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato Nicotra, both from Felidia in NYC, share their classic technique for making creamy beet risotto with goat cheese and balsamic vinegar in the Munchies Test Kitchen.

Lidia and Fortunato start the dish by softening beets in boiling water and making a balsamic vinegar reduction with bay leaves, rosemary, and garlic. Next, they remove the beets from water, peel them, shred them, and then strain some of the beet water to include added color and flavor to the dish. After that, Lidia and Fortunato begin the risotto by heating up oil and chopped onions in a wide pot. Next, they add in short grain rice to begin the toasting process and incorporate wine. After the wine is absorbed by the rice, they add broth and beet water, a little bit at a time, to create a creamy consistency. Fortunato then adds the shredded beets with more broth and beet juice as the risotto becomes more viscous. After that, Fortunato incorporates goat cheese, butter, and parmesan cheese by whipping it into the risotto. To finish the dish, they add a little salt and pepper, some goat cheese, and a drizzle of the balsamic reduction on top.

Check out the recipe here: https://www.vice.com/en_us/article/43kp9q/beet-risotto-with-goat-cheese-and-balsamic-reduction-recipe

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