Beetroot Risotto with Baked Egg and Parmesan Chip

Preparation:

1. Peel the onion, dice it. Drain the beetroot, collect the juice and measure it. Roughly cut the drained slices into small pieces. Grate the Parmesan for risotto and chips. Have all the other ingredients for the risotto already measured or weighed ready so that they can be processed quickly. Put 4 eggs in boiling water, boil for 4 minutes, rinse in cold water, allow to cool completely and only then carefully remove the shell, because they are still very soft and should be soft on the inside after deep-frying. Set up a breading line, namely: fill a bowl with flour, whisk the 5th egg in a 2nd bowl with 1 tablespoon of cream and the spices and add enough panko flour to the 3rd. Then first coat the eggs well with the flour, then dip them in the egg, roll in the panko flour, dip in the egg again and then roll them again thoroughly in the panko flour. Keep ready on a plate. Line a tray with baking paper or foil, remove 80 g of the grated Parmesan, place 4 piles of equal size on the tray and just spread them out very slightly. Keep ready.

Risotto and side dishes:

1. Heat the vegetable stock in a saucepan and keep it hot with a ladle near the risotto. In another, larger saucepan, sauté the onions in 20 g butter until translucent. Add the rice and sweat it until it is translucent on the outside. Also briefly toast the beetroot powder. If you don’t have one at hand, you can do it without, but it gives the risotto an extra flavor. Then deglaze everything with red wine, juice and a ladle of hot stock. Pepper and salt a little. Turn the heat down halfway, stirring carefully every now and then so that the rice does not stick to the bottom and pour in the hot stock. 700 ml are sufficient for this, but keep the rest for any “readjustment”. The risotto needs – counted from the time it is deglazed with wine, juice, etc. – about 20 minutes. The grain of rice should still have a bit of a “bite” and the entire consistency should be slightly runny. In the last 5 minutes stir in the remaining butter and the Parmesan, finally season again and possibly add a pinch of sugar, turn off the heat and just keep it warm. If it still swells slightly, stir in a little stock. It should spread out on the plate soz. …
2. After the risotto has been cooked for 5 minutes, heat the oven to 200 ° O / bottom heat and when it has reached its temperature, insert the tray with the cheese. The chips must melt well and be golden yellow / brown. They need approx. 8 minutes, then must be pulled out of the oven immediately and including paper or foil from the sheet metal onto a surface to cool down and harden.
3. After the risotto has been cooked for a total of 10 minutes, heat enough frying oil in a small, taller saucepan so that the eggs can swim in it. To test the temperature without a thermometer, hold a wooden ladle handle or a wooden skewer in it. When bubbling bubbles form on it, it is ready to be fried. Put the eggs in and bake them for a maximum of 2 minutes until golden brown, then they are still soft on the inside. Turn it every now and then. Then take it out immediately and drain on paper towels.
4. Then arrange everything on a deep plate and ………… let it taste good.

Tip for powder and pickled beetroot:

1. If you don’t buy the pickled beetroot ready-made, but want to make it yourself, as well as the powder, the links here