Raspberry risotto with goat cheese

Ingredients for 4 servings:

• 1 ½ liters of veal stock
• 1 shallot(s)
• 50 g butter
• 250 g risotto rice
• 100 ml dry white wine
• 6 tbsp raspberry vinegar
• 2 tbsp brown sugar
• 1 bunch of thyme
• 1 tbsp oil
• Sea salt
• 150 g goat’s cheese
• 80 g raspberries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Bring the veal stock to a boil. Peel the shallot and chop very finely. Allow the butter to foam in a saucepan. Add the shallot and sauté until light yellow. Add the dry rice and fry for 2-3 minutes, stirring constantly. Deglaze with the wine and reduce the wine completely, stirring constantly. Add a ladleful of the boiling hot stock and allow the rice to absorb it. Repeat this step until the risotto has a creamy consistency, stirring occasionally. Meanwhile, boil the raspberry vinegar and sugar in a small saucepan until reduced by half. Rinse the thyme, shake dry, and pluck the leaves from the stems. Brown it in hot oil. Season the risotto with salt and pepper. Cut the cream cheese into flakes, add to the risotto, and fold in. Divide the risotto into portions. Rinse the raspberries briefly and lightly. Sprinkle the raspberries over the risotto, drizzle with the reduced raspberry syrup, and sprinkle with the thyme leaves. Serve immediately.