Fry the pancetta/bacon, mushrooms and onion in half the butter until the onion is soft. Add the rice and fry for another 2 minutes. Slowly add ladles of boiling stock to the pan and continue for about 20 minutes until the grains are still firm but not chalky.

Steam the beet leaves for five minutes and shred. Blend the cooked beetroot. Stir in the beetroot puree and top with the rest of the butter and Parmesan.

Serve as rounds of risotto topped with herb salad dressed with oil and incorporating the beetroot crisps.