"A ruby-red risotto made with slow-roasted beets, blackberries, and a hint of balsamic vinegar, swirled into creamy arborio rice cooked in a red wine reduction. Finished with sharp goat cheese crumbles, chili-roasted pistachios, and micro basil for brightness. The plate is streaked with a vibrant raspberry coulis and garnished with edible red rose petals.Served with a tall crystal glass of blood orange Italian soda over crushed ice, glowing like a stoplight you’re about to run through."