-Top and scrub clean 1 bunch of beets, leaving them whole.

-Steam them until tender, about 20-25 minutes.

-Run them under cold water, until they are cool enough to handle and then slip the skins.

-When cool, chop the beets into ¾ inch cubes.

-In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.

-In a large pan over medium heat, warm 2 TBS olive oil with 1 TBS unsalted butter.

-Finely chop and add 4 garlic cloves.

-Sauté until soft and clear, about 5 minutes.

-Add 1½-cup Arborio rice, stirring frequently for 5 minutes.

-Add ½ cup stock and stir constantly until liquid is absorbed.

-Add more stock, about ¼ cup each time. It should take about 20 minutes in all, though you receive bonus points if you have the patience to take 25-30 minutes to add all of the stock.

-Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.

-After the last bit of liquid is absorbed, add the chopped beets.

-Let the risotto stand 5 minutes before serving.