Beet Risotto with Prosciutto Chips

For the beet risotto with prosciutto chips, first boil and peel beet for approx. 10-15 minutes depending on size, then cut into 1 cm cubes and set aside. Peel and finely dice onion.

Heat butter in a saucepan and sauté onion until translucent. Add rice and fry a little. Deglaze with white wine and cover with vegetable soup (not all at once!). Bring to a boil over medium heat, when the liquid has been absorbed, add a little more and simmer, stirring, for about 20 minutes.

In between, preheat the oven to 200 °C. Put baking paper on the rack and spread the prosciutto on it. Bake until crispy.

Save a small handful each of the Parmesan and the diced beets, mix the rest into the risotto. Season with salt, pepper cumin and thyme to taste. The risotto has the perfect consistency when it is still slightly grainy (firm to the bite) and melts slightly when served.

Heat the diced beets set aside in a bit of butter.

Arrange the beet risotto on deep plates, garnish with the remaining beetroot cubes and the remaining Parmesan and prosciutto chips.

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