It was the last home-cooked supper in 135 South Second Street before the divorce.  Naturally, for our last home-cooked meal together, I went back to an old favorite: beet risotto with goat cheese.  Creamy, rich, delicious comfort food.

For those of you who don’t know me in real life, don’t be concerned.  The sweet BF is just fine.  (more intimate details after the jump.)So good, in fact, that I’m moving into his place.  But this means that I have to part ways with my roommate of seven years, Wendy, and my roommate of three years, Michelle.  Hence, the divorce.

Risotto was a staple meal in the years we lived together, one that we all loved to cook and eat.  I settled on beets as the add-in because that’s what we had in the fridge from last week’s CSA delivery.  And I love how beets turn the risotto rice pink in color.  In addition to the risotto I cooked, Michelle sauteed a mixture of butter beans and green beans, and prepared a green salad of arugula and mustard greens, also from the CSA.  We also roasted some corn from the CSA with a bit of chili powder and Frank’s Red hot. (I put the corn on my greens – delicious. )

For instructions on how to make risotto, refer to this post on making risotto.  Follow the basic recipe.  Chop your fresh beets (NOT pickled!) up into small pieces, and throw them in right at the beginning, when you add the wine.  This will give them enough time to get soft.  Cut the goat cheese up into little block, or crumble it, and add it to the risotto at t at the very end, after you take it off of the burner.  Add as much or as little as you like, for taste.  You should still add Parmesan as you normally would as well.

Here’s our last supper, in all its glory:

I even splurged and used the fancy Michele-Schlumberger olive oil.  The only thing that would have made it better was if I was drinking a Michele-Schlumberger Cab!