Spelt Risotto with Beets and Horseradish | Saveur

Ingredients

• 1⁄4 tsp. kosher salt, plus more to taste
• 1 cup spelt, soaked overnight, drained, and rinsed
• 1⁄4 cup white wine vinegar
• 1 tbsp. sugar
• 1 small beet, peeled and cut into 1/8" cubes
• 1⁄3 cup crème fraîche
• 2 tbsp. prepared horseradish
• 1 tbsp. extra-virgin olive oil
• 1⁄4 small bulb fennel, cored and thinly shaved on a mandoline
• Freshly ground black pepper, to taste
• 1 cup beet juice
• 1 1⁄2 cups chicken or vegetable stock
• 2 tbsp. canola oil
• 2 cloves garlic, minced
• 1 large shallot, minced
• 1⁄2 cup madeira
• 1⁄2 cup freshly grated Parmesan
• 4 tbsp. unsalted butter