In a medium sauce pan, bring chicken stock and beets to boil, covered. Once boiling reduce heat to medium-high and cook until beets are soft.
Using a hand blender, or by transferring beets and chicken stock to a blender, purée until smooth. Return to the sauce pan, over low heat. Continue to heat the beet-chicken stock mixture over the lowest heat setting while building the risotto.
In a deep sided skillet, heat the olive oil over medium-high heat. Sauté the shallots for 1 minute before adding the garlic. Cook for 1 additional minute, stirring frequently.
Add aborio rice to the pan and stir for 30 to 45 seconds, letting the rice soak up the flavors of the shallot and garlic.
Carefully pour white wine into the pan and continue to stir until all the wine is absorbed.
Lower the heat to medium and add in chicken stock 1 cup at a time. Stirring continuously until completely absorbed before adding the next cup of stock. This is the most important step. The slow addition of the warm chicken stock helps to develop the starches in the rice, which gives risotto it's creaminess.
During the cooking process season the rice with salt and pepper. Adjust the quantity of salt based on taste and chicken stock (typically store bought chicken stock is already salted.)
Risotto should be al dente¹ after the addition of the final chicken stock.
Once the last of the chicken stock has been incorporated and absorbed, turn the heat off. Stir in butter and parmesan cheese. Top with blue cheese crumbles and serve immediately.