Using a medium stock pot, heat pan to medium, add oil, chopped onion and risotto. Stir to coat all of the rice and cook until onions are translucent. Add shredded red beets, herbs, and 1 tablespoon butter. Stir to combine. Begin making risotto by adding ½ cup hot chicken broth. After each addition of hot liquid, stir constantly until stock is almost absorbed by the rice. Continue adding stock until rice is al dente (about 30 min). Remove herbs stems and discard. Stir in remaining butter and heavy cream. Season to taste.

Optional: If using wine add 1 cup to the hot stock before making the risotto.

Candy Bacon: ¼-pound bacon cooked. Cook bacon until crisp. Remove bacon from pan leaving about 1 tablespoon bacon fat. Add ¼ cup Srira Srira Sauce reduce by half. Return bacon to pan and allow to cook until bacon is caramelized (about 5 minutes)

1 Chicken breast butterflied, seasoned both pieces with salt and pepper and sauté in 1 teaspoon oil. Deglazed pan with ½ cup chicken stock and ¼ cup Srira Srira Sauce. Use to dress chicken when platting dish.

Mixed roasted vegetables: sauté in olive oil, ¼ cup sliced mushrooms, ¼ cup chopped carrot, ¼ cup sliced leeks.