Recipe

Step 1: On medium heat, sauté 1 cup of diced onion in 6 tbsp olive oil until transparent (about 2 minutes).

Step 2: Add the Arborio rice and salt, stir constantly for 2 minutes.

Step 3: In four roughly equal amounts, add the 5 cups chicken stock to the rice, stirring constantly, until each addition of stock is absorbed before adding the next quantity, about 4 minutes of cooking each time.

Step 4: Add white pepper and the grated beet. Continue stirring.

Step 5: Add orange juice, continue stirring over a moderately low flame until the juice is absorbed to the point of making the rice al dente (tender but still chewy).

Step 6: Add orange segments and Parmesan.

Step 7: Finish by stirring in the 2 tbsp butter for about 12 minutes.

Makes 4 to 6 appetizer servings