Beet Risotto - Inman Family Wines

Ingredients

• 1/4 cup olive oil
• 2 tablespoons butter
• 1 small fennel bulb, sliced thinly with a mandolin
• 1 shallot minced
• 1 large red beet, peeled and sliced into 1/4 inch cubes (You can also steam the peeled beets and purée them, adding them half way through the cooking)
• 1 cup Arborio rice
• 1 1/2 teaspoon kosher salt
• 1 tablespoon Champagne vinegar
• 3-4 cups chicken stock
• 1 cup freshly grated parmesan cheese
• 2 tablespoons crème fraiche
• 2 tablespoons freshly chopped large leaf parsley