Smoked Beet Risotto
1/3 cup chopped onion
1 cup arboreo rice
1 cup white wine
1 cup cooked beets, diced. (Cook the whole beet in water and then dice so it keeps the color)
½ cup cashews, soaked overnight
3 sprays natural liquid smoke
2 tablespoons cupuaçu butter
1 spoon smoked paprika
3 cups vegetable stock
½ cup water
1. In a medium saucepan seat onion and paprika. Add rice and wine. Once the wine has evaporated add vegetable stock. 1 cup at the time.
2. Blend cashews, beets and water.
3. Once the rice is cooked add the beet cream, salt, liquid smoke and cupuaçu butter.