Risotto of beetroot with Macàgn cheese fondue

Recipe ingredients:

(for 4 people)
Redbeet Risotto
280 g of Vialone Nano Rice
100 ml of red beet juice
1.5 l of vegetable broth
50 g of shallots
60 g of butter
100 ml of Riesling wine

Macàgn cheese Fondue
50 ml of water
100 ml of whole milk
200 g of Macàgn cheese

Preparation:

Beetroot Risotto
Melt 30 g butter, add the chopped shallot and then making toast the rice, then sprinkle with the riseling wine, let it evaporate and cover with vegetable broth, when dried pour the red beet juice, complete the cooking by adding the rest of the broth and then whisked with the left butter.

Macàgn cheese fondue
Melt in water bath milk, water and Macàgn cheese, then blend and sieve the resulting fondue and keep it warm.

Presentation:

Spread the risotto on a plate and pour over the Macàgn fondue.