BROKEN - Lamb chop with risotto and beetroot

Chop the shallot and garlic. Add the rice and cook until translucent. 2. Combine the stock with the beetroot juice and add it to the rice in four batches. Finish the rice with the ricotta. 3. Cook the rack of lamb to taste and season lightly with salt. Let it rest briefly and glaze with the Asian Black Pepper Sauce. 4. Garnish the dish with a beetroot and dried vegetable gel.