Pink Beet Risotto with Crispy Goat Cheese Medallions

Name: Pink Beet Risotto with Crispy Goat Cheese Medallions
Ingredients: 4 cups low-sodium chicken or vegetable broth; 3 tablespoons extra-virgin olive oil; 1 medium red onion, diced; 1 pound red beets (about 4 small or 2 medium beets), peeled and grated in a food processor or on the large holes of a box grater; 2 cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper; 1 cup arborio rice; 1/2 cup red wine or sweet vermouth; 4 tablespoons unsalted butter; 1 cup finely grated pecorino or Parmesan; 2 ounces fresh goat cheese; One 4-ounce log goat cheese, chilled; 1/2 cup all-purpose flour; 1 cup panko; Kosher salt; 1 large egg; Extra-virgin olive oil, for drizzling