Beetroot risotto with whisky, ginger and orange cream

Ingredients for 2 servings:

• 200g risotto
• 1 tbsp powder (beetroot powder)
• 3 tbsp olive oil, good
• 100 ml white wine, preferably with mild acidity, e.g. Grüner Veltliner
• 400 ml vegetable stock
• 75 g Parmesan, grated
• Fleur de Sel, French
• black pepper, freshly ground
• 4 oranges
• 1 dashes balsamic vinegar (date vinegar)
• 1 cm ginger
• 2 cl Whisky (Auchantoshan American Oak), is best suited due to certain nuances
• 1 vanilla pod(s)
• 2 tbsp cornstarch e.g. Mondamin
• 1 tbsp pink peppercorns
• some basil leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

The cooking time is approximately 30 minutes.

For the cream, halve the oranges and squeeze them. Empty the juice and pulp into a tall container. Peel and finely chop the ginger, and add it to the pan. Also add the date vinegar and whiskey. Halve the vanilla pod lengthwise and bring to a boil with the juice. Simmer everything over low heat for about 6 minutes. In the meantime, mix Mondamin with a little cold water and add it to the pan. The cream should be quite thick. Remove the pan from the heat and allow the cream to cool. Sauté the risotto in a little olive oil, add the beetroot powder, and deglaze with the white wine. Reduce the heat and top up with a little stock. Stir occasionally and add more stock if necessary. Once the rice is done, the pan should have a creamy consistency. Finish the risotto with the Parmesan cheese and season with fleur de sel and black pepper. Serve: See photo. Place large dots of the cream in each corner, about 1 cm apart. (These American squeeze bottles for mustard or mayonnaise are best for this.) Then place three pink peppercorns on the outside of each dot. Then place three dots of kiwi and honey sauce in opposite directions. Then place a dessert ring exactly in the center and pour in the risotto. Then top with the orange cream and garnish with another pink peppercorn and a basil leaf.