The seasonal vegetable risotto, in this first week of March, turned out to
be beets and goat cheese.  This was well executed.  The entire dish was a
dark red.  The risotto wasn't slimy, as some risottos are want to be.  
The flavor from and in the beets was clear, and the goat cheese provided a
pleasant undercurrent.  I don't enjoy goat cheese.  Yet, they put in just the
right amount of goat cheese, in the correct style/quality, that it worked
well here.