Clean the shiitakes, cut off the stems gently tear them into pieces. Fry them briefly over high heat with butter. Then set aside. Finely chop the rosemary. Cut the beetroot into small cubes.

Put the oil in a sautee pan and sprinkle the rice in when the oil is hot. Stir until the rice has absorbed the oil and starts to shine. Then pour in the red wine and stir until the moisture is absorbed. Then add a spoon broth and stir until all the moisture is absorbed. Do this for about 20 minutes, then the rice should be cooked.After 10 minutes, add the beets and the shiitakes. After 15 minutes add the rosemary. When the risotto is cooked, add the cheese and honey and season with salt and pepper. Serve immediately. You shouldn't let risotto wait.