John Myers
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Beetroot Risotto with Fried Scallops and Beetroot Hearts
The perfect beetroot risotto with fried scallops and beetroot hearts recipe with a picture and simple step-by-step instructions.
Risotto
- 100 g Arborio risotto rice
- 1 piece Diced onion
- 500 Milliliters Beef broth
- 100 Milliliters Semi-Dry white wine
- 50 Milliliters Beetroot juice
- 1 tablespoon Butter
- Salt and pepper as needed
Scallops
- 4 piece Scallops fresh or thawed
- 30 g Butter
- Sea salt from the mill, pepper
- Beetroot sprouts
set
- Beetroot sprouts
- 4 piece Boiled beetroot
- 4 tablespoon Grated horseradish
Preparation of the risotto
- Melt the butter in a large saucepan, add the diced onions and lightly sweat, then sprinkle in the risotto rice and simmer for about 5 minutes. Now pour the wine first and then the beetroot juice, simmer until the liquid has evaporated, then pour in the beef stock and cook over a mild heat until al dente. Stir in the Parmesan and a piece of butter, season with salt and pepper if necessary and keep warm.
Preparation of scallops
- Melt the butter in a pan, season the mussels with sea salt and pepper, add to the butter in the pan and fry on both sides for 2 minutes over a medium heat.
set
- Cut the beetroot into thin slices, cut out hearts, place them on the plate and put a little horseradish on each heart.
Serving
- Put the risotto in a heart-shaped starter dish and press down, place the scallop on top and garnish with the beetroot sprouts. Finally, place two stalks of chives crossed on top and serve.
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