Red-baked risotto with goat cheese and fried salvie

Ingredients for Red-baked risotto with goat cheese and fried salvie

Instructions for Red-baked risotto with goat cheese and fried salvie

To prepare the Red-baked risotto with goat cheese and fried salvie recipe, please follow these instructions:

The loaf is chopped and lightly sliced ​​with crushed garlic.
Before coloring add the rice and the cracked beetroot and turn around well.
Add white wine and allow to evaporate.
Broth is spread over several laps, and the whole process takes about 20 minutes.
Finally add the parmesan and goat cheese, as well as salt and pepper, and decorate the sage leaves, which are briefly wrapped in olive oil.

Server with eg. Fish and white wine.
I have simplified the law a lot.
I use porridge and I pour 1 liter of broth on immediately, after which I allow the dish to boil the 20 minutes that the liquid takes to withdraw / evaporate.
If the rice is not cooked, add the rice to small portions of boiling water.