I must be suffering a rice deficiency because all I seem to crave these frigid winter days is risotto. And I have been making it with some frequency: Over the last few weeks, asparagus, wild mushroom, pumpkin, lemon, and pumpkin-and-mushroom risottos have all turned up at the dinner table.
I have to say, though, that I may have hit a new high point on Christmas when, in honor of the season—and to satisfy my obsession for beets—I concocted this bright red bowl of joy. Served with pull-apart garlic bread, this was definitely celebratory. And probably good for us, too.