Red beetroot risotto with porcini & fried sage
For risotto:
  • 150g risotto rice
  • ½ shallot
  • 20g butter
  • 30ml white wine
  • 400ml red beetroot juice
  • 200ml vegetable broth
  • 250g porcini
  • Sage leaves to taste
  • 20g butter
  • Salt, pepper
  1. Mix red beetroot juice with vegetable broth and keep warm in a separate pot. Finely chop Shallots and gently fry with the butter in a separate pot for about 5 minutes. Add rice and turn in butter. Afterwards heat up further and quench with the wine, keep heating until it evaporates.
  2. Now add the broth ladle by ladle and keep boiling gently. Keep turning the rice so it does not stick or burn. Depending on the kind of rice, it takes around 20 minutes, test every now and then in order to get the right consistency. Add pepper and salt towards the end to taste.
  3. Roast the pine nuts in a small pan without oil until golden brown and let cool down.
  4. Use the same pan to melt the butter and quickly fry the leaves in the butter. Afterwards put the leaves on a piece of kitchen paper and add salt to taste.
  5. Slice the porcini and fry in the same pan from both sides. Add salt and pepper to taste. Arrange all ingredients on one plate and enjoy.
Recipe by piroggi at