Onions finely chop and passeruem in the pan until soft in a mixture of 1 tablespoon butter and 1 tablespoon olive oil.

Add the rice, fry it with onions for 2-3 minutes. [i]let me Remind you that rice for risotto is not washed, so as not to wash away the starch.[/i] Pour into the pan a glass of dry white wine. Stirring occasionally, allow the wine to soak into the rice.

Add in the rice, grated beets and stir. [i]I use boiled or baked beets for several reasons: first, in Italy, as they say, raw beets are very hard to find, and secondly, as it turns out more fragrant, thirdly, just do not like to grind the raw root is grated, and I want to beet "disappeared" in the risotto, giving it color and taste. If you want to use raw beets, put it before you add rice.[/i] Next, prepare the risotto as usual, adding the broth, stirring and waiting until liquid is completely absorbed into the rice. Don't forget a dish to season with salt to taste.

When the rice is ready, ie it will be soft on the outside and slightly harsh inside, add to the pan half the cheese, stir to ensure the cheese melted, cover and remove the risotto from the heat.

Prepare the cheese sauce. In a pan melt 1 tablespoon of butter, add cream or milk, bring to a boil. In the boiling cream, place the remaining cheese and stir, let it melt.

Keeping the pan on low heat, stir until the sauce until it is smooth and thickens.

Rice lay heaped on the plate, pour sauce, sprinkle with pepper and herbs. Very suitable as greens arugula and watercress, but you can use parsley. The dish is served to the table.