Risotto with beetroot and Parmesan cream

A risotto that really surprised me with its excellent flavor! I absolutely recommend trying it without thinking too much ;-)
INGREDIENTS (for 3 people)
for the Parmigiano Reggiano cream:
Long-aged Parmigiano Reggiano 60 gr
whole milk 75 gr
black pepper
I recommend preparing the cream cheese before starting to cook the risotto to make it cool and thicken; if it cools too much, bring it close to the flame (without touching it) and heat it, stirring it to make it creamy again
for the risotto:
Precooked red beets 180 gr
extra virgin olive oil 4 tbsp
1/2 onion or 1 shallot
Carnaroli rice (rice for risotto) 230 gr
dry white wine 1/4 of a glass
to whisk the risotto:
1 and a half tablespoons of Parmigiano Reggiano
1 knob of butter
for the crispy ham:
1 non-stick pan
brush with a little butter
1 slice of cooked ham divided into three parts
heat the greased pan, add the ham and let it brown on both sides. Prepare it just before serving the risotto