Beetroot Risotto with Horseradish Mousse

Peel the beet and cut into small cubes. Remove the skin from the onion and chop finely.

In a medium frying pan, melt the butter and sauté the onion until translucent. Add the diced beetroot and sauté briefly. Then add the long-grain rice and sauté until the rice grains begin to crackle slightly. Extinguish with red wine while stirring to make it complete. Then reduce the heat and add half of the soup. Do quietly, stirring occasionally, until the long-grain rice has absorbed the liquid. Add remaining soup and cook long grain rice until al dente, but it should still be very wet in consistency.

In the meantime, remove the peel from the horseradish, coat it on the spot with the juice of a lemon and grate it finely. Whip the cream until stiff, season lightly with salt and stir in the horseradish.

At the end, season the risotto with balsamic vinegar, salt and pepper and stir in the horseradish cream. Serve immediately.

Tip:

For one person: in the recipe for 4 people, quarter ingredients, but use 75 g long-grain rice, 1 small shallot, 1 tablespoon butter, 1 dl red wine and about 1 1/2 dl soup.

Beet – Beetroot is available on the market fresh from summer to winter, pasteurized in cans and vacuum bags even throughout the year. The strongly red coloring tubers can be used both raw and cooked for leaf salads, taste from

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