Wash and peel beets. Place beets in a medium saucepan, add 3 cups (500 mL) stock and 3 cups water. Bring to a boil, and cook for about 40-45 minutes or until fork tender.
Remove two of the beets and allow to cool. Grate and set aside. (Reserve remaining beet for eating.)
In a wide saucepan over medium heat, add olive oil, and 1 tablespoon (15 mL) butter.
Sauté onions and shallots for about 5 minutes or until tender.
Add garlic and continue to sauté for another minute.
Add rice and stir to coat
Add wine, and bring to a boil, cooking for 2 minutes.
Add stock from beets, one ladle at a time. Before adding the next ladle of stock, allow rice to absorb all liquid in the pan. After the first 3 ladles, add the grated beets.
Continue adding stock one ladle at a time and cook for about 18-20 minutes or until cooked to desired doneness.
When rice is done, traditionally it should be a bit “soupy”, stir in remaining butter and parmesan cheese.
Finish with cheese curls.