Beetroot Risotto with Blackberries and Baked Mushrooms

For the beetroot risotto with blackberries and baked mushrooms, wrap the beet in aluminum foil and roast at 160°C for about 1 hour until soft, then remove from foil, peel and cut into small cubes.

Heat the chicken soup and keep it warm. Peel and finely dice the onion and garlic.

In a wide pot, heat the olive oil and sauté the onion and garlic until translucent. Add the risotto rice and butter and continue to sauté for another 3 minutes. Deglaze with wine and let it boil down completely. Pour in enough broth to just cover the rice. Cook for 15-20 minutes, stirring frequently. Keep adding a little soup as the rice almost absorbs the liquid. When the rice is cooked al dente, season with salt and pepper.

Cut the blackberries in half and stir them together with the beets into the finished risotto with the grated Parmesan shortly before serving.

For the mushrooms, clean the chanterelles well and coat them in flour, egg and breadcrumbs. Fry in hot vegetable oil and drain well on a tea towel, then season with salt and pepper.

Pluck the tarragon from the stem and arrange on the risotto together with the chanterelles. Serve the beetroot risotto with blackberries and baked mushrooms.

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