John Myers
Beetroot Risotto with Matjes
The perfect beetroot risotto with matjes recipe with a picture and simple step-by-step instructions.
- 1 smaller Apple
- 2 tbsp Lemon juice
- 2 Herring fillets
- 0,5 bunch Fresh dill
- 1 Fresh shallot
- 200 g Beetroot preserve drained
- 200 ml Vegetable broth
- 100 ml Beetroot juice
- 100 g Risotto rice
- 100 ml White wine
- 2 tbsp Butter
- 3 Spring onions fresh
- Salt and pepper
- Halve the apple, remove the core and first cut the apple halves into thin slices and then cut into fine cubes. Mix immediately with lemon juice. Cut the matjes fillets into small cubes. Pluck the dill from the stalks and roughly chop. Cut the spring onions into fine rings. Apples Mix, herring, spring onions and 2/3 of the dill. Season with a little salt and pepper.
- Finely dice the shallot. Drain the beetroot and collect the juice. Cut the beetroot into small cubes. Put the stock and beetroot juice in a small saucepan and bring to the boil. Heat 1 tablespoon butter in a medium-sized saucepan and sauté the shallot cubes in it.
- Add risotto rice and sauté briefly. Pour in white wine and bring to the boil almost completely uncovered. Add a little hot stock and juice mixture so that the rice is just covered, simmer uncovered over medium heat for about 25-30 minutes. Stir several times and gradually add the rest of the stock and juice mixture. Just before the end of the cooking time, carefully stir in the beetroot.
- Stir the remaining butter (1 tablespoon) into the risotto, season with salt and pepper to taste. Arrange the beetroot risotto with matjes on plates. Serve sprinkled with the remaining dill.
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