3 oz (90g) wedge parmigiano-reggiano cheese
6 cups (48 fl oz /1,5 l) chicken stock
3 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, finely chopped
2 cups (14 oz/440g) medium-grain rice sich as Arborio, carnaroli or Violane Nano
3/4 cup (6 fl oz / 180 ml) dry white wine
salt and pepper
Preheat oven to 450ºF (230ºC).
Trim beets, place on a large sheet of aluminum foil and fold the ends to seal. Bake in a small roasting pan until tender when pierced, 45-60 minutes. Let cool, slip off the skins, chop the beets, and set aside.
Using a vegetable peeler, shave off thin curls of the cheese, using about half (1 1/2 oz / 45 gr) of the wedge. Grate de remaining cheese. Set aside.
Bring the stock barely to a simmer in a saucepan.
In a large saucepan over medium heat, melt 2 tablespoons of the butter with the oil. Add the onion and sauté until tender, about 5 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated, about 2 minutes. Add the wine and continue to cook and stir until the liquid is absorbed. Add the bets and cook, stirring, for 1 minute.
Add the stock 1/2 cup (4 fl oz / 125 ml) at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total,.
Stir in grated cheese and the remaining 1 tbsp butter. Spoon into warmed soup plates, strew with the shaved cheese, and serve immediately.