Preparing the Ingredients

1. Prepare Beets:
   • Peel the beets and grate them using the large holes of a box grater. Wear gloves to avoid staining your hands.
2. Prepare Stock:
   • In a small pot, bring the chicken or vegetable stock to a boil, then reduce to a low simmer to keep it hot.

Cooking the Risotto

3. Sauté Aromatics:
   • In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced shallot and minced garlic, cooking until translucent and aromatic, about 2-3 minutes.
4. Toast Rice and Beets:
   • Add the Arborio rice and grated beets to the pot. Stir to coat with oil and toast for about 1 minute.
5. Begin Adding Broth:
   • Add a couple of ladles of hot broth to just cover the rice. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process, adding broth gradually, until the rice is al dente and creamy, about 20-25 minutes.
6. Finishing Touches:
   • Once the risotto is nearly done, stir in the butter until melted and incorporated.
   • Season with salt and freshly ground black pepper to taste.

Plating and Serving

7. Serve the Risotto:
   • Spoon the risotto into bowls. Top each serving with goat cheese crumbles.
   • Drizzle honey and truffle oil over each serving to enhance the flavors.
   • Garnish with fresh thyme leaves.