[vc_row][vc_column][vc_column_text]Ingredients for 4 guests:

320 g of rice

3 beetroots

40 g of butter

100 g of Parmesan cheese

Salt to taste

30 g of button mushrooms

1 fillet of trout

150 g of celery

150 g onion

150 g carrots

100 ml white wine

For cheese cream:

200 ml of milk

50 g of Parmesan cheese

15 g of butter

15 g of flour

For saffron salsa:

200 ml cream

1 teaspoon of potato starch

1 sachet of saffron

Salt to taste

Method:

Prepare 2 l of broth with celery, carrots and onions.

Wash the beetroot and then cut  into 1cm cubes.

Blanch in water for a few seconds then put in a blender and blend. If too thick add extra broth.

Toast the rice in a rondeau with butter, add white wine and broth while cooking.

Meanwhile, chop your shallots and then fry in a pan with a little butter. Add the cream and bring to a boil. Then add saffron and mix well. Adjust flavor. In a bowl, melt the starch with a cold water spoon and then put it in the hot mixture.

Turn heat to low and then sieve(fine mesh sieve) the mixture.

Boil the milk with butter and flour. When boiling, pour the mixture and whisk energetically. Adjust flavor after adding Parmesan cheese.

Pan fry the button mushrooms with a drizzle of oil and add thyme to flavor.

In another pan fry the trout and add salt to taste. Add the beetroot cream and whisk the risotto with the stove off, also add butter and Parmesan cheese. In a flat dish place the risotto, then make a spiral swirl with the cream cheese  then do the same with saffron salsa. Spread 3 pieces of trout and some button mushrooms on top to finish.

Decorate with edible flowers.

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