Wash and dry the beets. (Removing any leaves to saute for later)

Toss them with a little olive oil, salt and pepper.

Wrap in foil and place on a rimmed cookie sheet.

Roast them at 400F for about 45 minutes until tender.

When cooled enough to touch, trim the top stem and bottoms. Then peel the skin by rubbing them with a dry paper towel. (Should come off every easily.)

Slice them into 1/4" thick coins and use a mini heart shaped cookie cutter to make hearts!

Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock stays nice and warm throughout the process.

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice and stir with a wooden spoon until the rice is well coated with the oil and melted butter. Sauté for another 2-3 minutes or so, toasting the rice until it becomes slightly fragrant, almost nutty. Do not let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Keeping the heat on medium/medium low, begin to add a ladle of warm stock to the rice and stir slowly until the liquid is absorbed. When the rice and pan appear almost dry, add another ladle of stock and repeat the process, gently stirring the entire time to prevent hot spots. About 30-35 minutes until tender, but still a little al dente.

As it cooks, the rice will take on a creamy consistency but should not become gloppy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed. *Remember it will continue to cook at little after you turn off the heat.

Once the rice is cooked, stir in the remaining 1 Tbsp butter, the parmesan cheese and season to taste with Kosher salt.

Top with herbs, beets, pepper and a drizzle of olive oil.