Beetroot risotto with Taleggio cream, walnuts and crunchy speck

Preparation:

Cut the beetroot into cubes and put it in a mixer or food processor with a ladle of vegetable broth 
and blend until a puree is obtained. In a large saucepan, 
pour the shallot cut into small cubes with the extra virgin olive oil, brown the rice and let it toast for about 3 minutes.
 Once the rice is toasted, blend with the white wine until the alcohol evaporates, then add a ladle at a time of hot vegetable 
broth. After 10 minutes from cooking, add half of the beetroot puree. Season the risotto with salt and continue cooking for another 5 minutes, 
always adding broth if necessary. In a separate pan, brown the speck cut into thin strips.
When cooked, add the remaining beetroot puree.
Everything is ready to be served: distribute the rice on the plates, garnish with the Taleggio DOP Calzetti cream, chopped walnuts and crispy speck.