Start by preparing the cheese slice: dissolve the agar agar in water, then pour in the cream cheese and bring to the boil. At this point, add the grated Parmigiano Reggiano and cook for a minute. Blend everything while hot with an immersion blender.

Immediately pour the mixture onto a tray, spreading it out until it is 2 mm thick; let it cool in the refrigerator for ten minutes and then cut out four 10 x 10 cm squares.

Brown the onion with a little butter, then add and toast the rice. Pour in the white wine and continue cooking, adding the broth a little at a time.

When almost cooked, add the red puréed beetroot to the risotto, stir in the remaining butter and parmesan and season with salt.

Arrange the rice on plates, place a slice of cheese in the centre of each one and decorate with Fini Balsamic Vinegar of Modena PGI 3 seals