Spelt Risotto with Beets and Horseradish

Name: Spelt Risotto with Beets and Horseradish
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