Beet Risotto with Sage

Warm butter, sauté shallots. Add long-grain rice, stir-fry until soft and translucent. Add beet, steam briefly.

Add red wine, cook completely. Add hot soup gradually, stirring frequently, so that the long-grain rice is always just covered with liquid, reduce temperature. Simmer until long grain rice is creamy and al dente (about twenty min), season.

Remove skillet from heat, stir in butter and cheese.

Sage: egg and flour with salt each in a deep dish. Turn sage leaves in batches, beginning in the egg, then in the salted flour on the other side. Heat clarified butter in a small frying pan, roast sage leaves in portions for approx.1 min until crispy, remove, drain on kitchen roll.

Serve: Arrange risotto, spread sage leaves evenly on top.

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