Sage Veal Fillet on Risotto Bed with Balsamic Red Wine Reduction

Season the veal fillet, sear it on each side and cook in aluminum foil with sage leaves for about 25 minutes at 120 ° C (core temperature 78-80 ° C).

Chop half of the onions and sauté until translucent. Add risotto rice and sauté until translucent. Pour in some of the hot broth, bring to the boil and let the rice swell with the lid on for about 20 minutes over low heat, stirring occasionally. Gradually add the stock and white wine. When the rice is still slightly firm to the bite, remove it from the heat. Do not continue until the sauce is ready.

Then grate the Parmesan, fold in and let the risotto continue to cook under low heat until the desired consistency is reached. If necessary, the risotto can be prepared by boiling it until it is half-bite, spreading it onto a baking sheet without any residual liquid (this way it cools down quickly and does not continue to cook) and then simmering it with hot broth just before serving.

Freeze butter in small cubes. Fry the onions and garlic finely diced in olive oil. Add the wine, stock, port wine and balsamic vinegar and the quartered shallots and simmer. Once the desired consistency has been reached, remove the shallots, except for a few, and mix until smooth with the hand blender, then sieve. Add a little sugar and fold in butter.

In the meantime, peel the carrots with the spiral cutter, sauté them briefly in butter, season with pepper and salt and serve. Caution: The purple carrots give off their color, so sauté in separate pans. >>> serve