with Goat Cheese
1 qt Vegetable or Chicken stock
1 Tbs olive oil
1/3 cup diced onion
1/3 cup diced fennel
1 cup arborio rice
1 cup peeled & diced beets
1 cup Indian Wells Merlot
1/2 cup Goat cheese, crumble
1/4 cup grated Parmesan cheese
1 Tbs lemon juice
Kosher salt and pepper, to taste
Place stock in large saucepan over high heat; bring to a boil. Reduce heat to simmer.
Place medium sized, heavy-bottomed saucepan over medium-high heat. Add olive oil, onions and fennel; saute until soft and translucent, about 7 minutes. Stir in rice and beets; cook 2 more minutes. Stir in wine and bring to a boil, stirring constantly. When wine is absorbed, ladle in about a cup of the simmering stock, stirring constantly until stock is absorbed into rice. Continue to add stock, ladle by ladle, constantly stirring until rice is nearly cooked - this process will take about 18-20 minutes.
Stir in cheeses and lemon juice; season to taste with salt and pepper. Serve immediately.