If you have spent a holiday with Ken or myself chances are you have probably tried bacon risotto, since we make it any chance we get and it is a definite comfort dish. After taking a cooking class last month where we made beet risotto I decided to meld the two risottos together, using my favorite bacon risotto recipe as the guideline. I substituted in two ounces herbed goat cheese in place of the parmesan and added five medium beets. I used the prepared beets you can buy in the store then put them under the broiler for 10 minutes with some olive oil, balsamic vinegar, salt and pepper.
And a picture of Gibbs just because it’s Tuesday. He’s all tuckered out from a day at day camp!