Creating the Stock:

1. Pre-heat oven to 400 degrees Fahrenheit.
2. Cut each of the beets into 1/8th pieces.  Transfer them to a baking pan, drizzle 1/2 tbsp. olive oil and season with 1/2 tsp. salt. Roast in the oven for 20-25 mins. until the beets are tender.
3. Set aside 1/2 cup beets.  Transfer the rest of the beets to a blender along with 1/2 cup chopped fennel and 5 cups veggie stock.  Blend to a smooth broth.  This could take 3-4 mins.  If you have a smaller blender and are unable to get the liquid completely smooth, pass through a fine mesh strainer or cheese cloth before proceeding to the next step.
4. Chop the 1/2 cup beets into 2 cm. pieces.  Set broth and chopped beets aside.

Making the Risotto:

1. Melt 1 tbsp. butter in a pan over med. heat.  Once the butter is melted, add 1 tbsp. olive oil to the pan.  If not using butter, subsitute with 2 tbsp. olive oil.  
2. Add 1/2 cup shallots, 1/2 cup chopped beets and minced garlic.  Season with 1/2 tsp. each of salt and pepper.  Cook for 3 mins. 
3. Add 1 cup arborio rice.  Mix with the veggies and toast for 3-4 mins.
4. Toss in 2 tbsp. red wine vinegar and cook for 3-4 mins.
5. Add 1 cup broth and cook until it is absorbed, stirring the rice while it cooks.  This should take approximately 3 mins.
6. Add 2nd cup broth and repeat, stirring rice until broth is absorbed,  This should take approximately 5-6 mins.
7. Add 3rd cup broth and repeat.  Again, it should take approximately 6 mins. for broth to be absorbed.
8. Season rice with 1/2 tsp. each of salt and pepper.
9. Add 4th cup broth.  Keep stirring until broth is absorbed.  
10. Taste rice.  Assess how much broth is needed to finish rice–approximatley 1/2 cup broth.  Also adjust seasoning–adding approximately 1/2 tsp. each of salt and pepper.
11. Turn off the stove.  If using butter and cheese, toss in and stir until fully mixed.
12. Garnish with the cilantro!
13. Delicious sweet and earthy golden beets risotto is ready!