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Add the duck breasts, skin side down, the whole cardamom pods and the broken cinnamon sticks and cook for three minutes.

In a medium enameled cast-iron casserole, melt the butter in the oil.Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.Spoon half of the beets into a small bowl.. Add the rice to the casserole and cook, stirring, for 2 minutes.Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.

Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds.

Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.

Spoon the risotto into bowls.Over the years, Best New Chefs has helped to launch the careers of many others — Tom Colicchio, David Chang, Anita Lo, David Bouley, Nancy Silverton, Grant Achatz, Kwame Onwuachi, and the list goes on.

With this year's class, the Best New Chefs family is 389 chefs deep..The full list of alums.

reads like a who's who of the chefs who have shaped American cuisine.Take, for example, the impact of.