n Take beet root boil it until cookes very well and take it out and make it cold and mixed it on mixer.nn Take a pan put the butter and some olive oil, chop onion sauted the onion until it brown and add the risotto after few second add the white wine and add the stock water. just keep mudium heat. just contuniesly keep on adding water until risotto cooked, add the beet root mixer on it and shake it nicely for long add butter, parmigiana cheese salt and pepper.and put it on the serving plate. Put the gorganzola cheese sauce on the top. n