Beet Risotto with Pecorino

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2 tablespoons extra-virgin olive oil

1/3 cup minced shallots 

Kosher salt and freshly ground black pepper 

2 cups arborio rice 

1 clove garlic, minced 

1 cup red wine 

4 cups fresh red beet juice 

1 1/2 cups vegetable stock 

2 tablespoons unsalted butter 

1/2 cup finely grated pecorino, plus extra for garnish 

Roasted Red Beets, recipe follows

2 tablespoons finely chopped fresh chives

Roasted Red Beets:

4 to 5 red beets, washed of excess dirt

2 tablespoons extra-virgin olive oil 

3 cloves garlic, roughly chopped 

1 sprig fresh rosemary 

Kosher salt and freshly ground black pepper