#broht

Rote Bete hatte ich bisher nur ganz selten roh verarbeitet. Für meine bisherigen Rezepte habe ich fast immer vorgekochte, geschälte aus dem Kühlregal verwendet. Bei diesem Risotto würde man den Unterschied sofort erkennen, denn der Saft von frischer Rote Bete färbt Speisen wesentlich intensiver, als wenn man die vorgekochte verwendet. Statt wie üblich Weißwein, enthält dieses Risotto einen kräftigen Rotwein. Und für die Brühe haben wir übrige Hühnerknochen und Gemüsereste mit Selleriekraut/Petersilie und Lorbeer aufgekocht.

In der Mitte trohnt ein pochiertes Ei, bzw. ein Ofenei, das im Tellerwärmer zubereitet wurde. Ich habe bestimmt nicht zum erstenmal pochierte Eier gemacht (z. B. Eggs Royale für das James Bond Menü), aber bei dieser Gelegenheit ich noch einen kleinen Trick gelernt, der das Pochieren im Essigwasser um einiges erleichtert:

Wenn man das Wasser durch kreisrundes, schnelles Rühren ins Strudeln bringt und das zu pochierende Ei in die Mitte des Strudels setzt, bekommt man eine fast runde und gleichmäßige Form hin.

Rote Bete ist übrigens sehr gesund und sollten deshalb während der Herbst- und Wintermonate (Saison von September bis etwa Februar) öfters mal auf dem Teller landen. Sie ist reich an Ballaststoffen, Kalium und Folsäure. Außerdem enthalten sind Eiweiß, Fett, Kohlenhydrate, Natrium, Calcium, Phosphor, Eisen, Vitamine A, B1, B2, Niacin und C.

Risotto von Roter Bete

Zutaten (für 4 Personen)

• 500 g Rote Bete Knollen • 2 Esslöffel Olivenöl • 1 Zwiebel • 2-3 Knoblauchzehen, fein gehackt • 1 Bund glattblättrige Petersilie, fein gehackt • 250 g Risottoreis • Salz • Pfeffer • 1 Glas Rotwein (ca. 200 ml) • ca. 1,5 Liter leichte Hühner- oder Gemüsebrühe (siehe oben) • 50 g Butter • 50 g frisch geriebener Parmesan • etwas abgeriebene Zitronenschale- und -saft • Basilikum oder Pimpinelle für die Deko

Zubereitung

Die Roten Bete dünn schälen, möglichst akkurat würfeln. Hierfür die geschälten Knollen zunächst auf einem Hobel oder von Hand mit einem großen Messer längs in Scheiben, diese dann längs in Streifen und zum Schluss quer in Würfel schneiden.

Das Olivenöl in einem Topf erhitzen. Die feingehackte Zwiebel darin andünsten, dann die feingehackte Petersilie, den Knoblauch sowie die Rote Bete Würfel zufügen. Den Reis dazu schütten und untermischen. Einige Minuten mit andünsten. Salzen, Pfeffern. Dann den Rotwein angießen.

Nach und nach die heiße Brühe Schöpfkelle für Schöpfkelle angießen, bis der Reis knapp bedeckt ist. Weiter köcheln lassen und immer wieder etwas Brühe nachgießen, sobald nur noch wenig Flüssigkeit im Topf ist. Wenn der Reis eine eine cremige Konsistenz hat, mti Zitronensaft abschmecken. Butter und geriebenen Käse unterrühren und den Risotto vom Herd nehmen. Vor dem Servieren noch 5 Minuten ruhen lassen. Wer noch genügend Basilikum aus dem Garten hat, kann diesen fein schneiden und unterrühren.

Pochiertes Ei oder Ofenei

Eier pochieren Die Eier dürfen nicht zu frisch, aber auch nicht zu alt sein. Ideal sind 5 – 14 Tage alte Eier.

In einem hohen Topf Wasser zum Kochen bringen, mit Essig würzen. Dann durch kreisrundes Rühren am einen Strudel in der Mitte des Wassers erzeugen. Die Eier einzeln in eine Tasse oder einen Suppenlöffel aufschlagen und langsam in das Auge des Strudels gleiten lassen. Das Eiweiß schließt sich dann sofort ums Eigelb. Mit einem Schaumlöffel herausheben. In die Mitte des Risottos geben.

Eier in der Schale garen Achtung: Der normale Backofen ist für diese Methode nicht geeignet! Zubereitung im Dampfgarer oder Tellerwärmer: Die Eier im Eierkarton direkt aus dem Kühlschrank in den Ofen setzen. Nicht einstechen! Bei 66 °C brauchen die Eier etwas 65 Minuten. Dann sollten sie innen noch flüssig sein, und außen cremig fest. Die Eier oben vorsichtig öffnen und einfach aus der Schale in die Mitte des Risottos geben.

Risotto with beetroot

Ingredients (for 4 people)

500 g beetroot 2 tablespoons olive oil 1 onion 2-3 cloves of garlic, finely chopped 1 bunch flat-leaf parsley, finely chopped 250 g risotto rice Salt Pepper 1 glass of red wine (200 ml) 1.5 litres light chicken or vegetable broth 50 g butter 50 g freshly grated Parmesan cheese a little grated lemon zest- and juice Basil or burnet for decoration

Preparation

Peel beetroots thinly. The finely dice as accurately as possible. For this purpose, first cut the peeled tubers with a vegetable slicer or by hand with a large knife lengthwise into slices. Ten cut into strips and finally into cubes.

Heat the olive oil in a saucepan. Sauté the finely chopped onion in it, then add the finely chopped  parsley, garlic and beetroot cubes. Fry for a few minutes.  Pour the rice and sauté while stirring. Add salt and pepper. Then pour the wine.

Pour the hot broth ladle by ladle, until the rice is just covered. Continue to simmer and pour some broth again, as soon as only a little liquid is left. When the rice has a creamy consistency, season to taste with lemon juice and zest. Stir in butter and grated cheese and take the risotto from the heat. Let rest for 5 minutes before serving. If you have some basil from the garden, finely cut and stir into the risotto.

Poached egg or egg from the oven

How to poach eggs The eggs should neither be too fresh nor be too old. Ideal are the 5-14 day-old eggs.

Bring a high pot of water to the boil, season with vinegar. Then,  by circular stirring with a spoon, generate a vortex in the middle of the water. Open the eggs into a cup or a ladle and let slide slowly into the eye of the vortex. The protein then closes immediately around the yolk. Lift out with a slotted spoon. Place in the middle of the risotto.

Cook eggs in their shells Warning: A conventional oven is not suitable for this method! Preparation in the steamer or plate warmer: Place the eggs in an egg carton from the refrigerator directly into the steamer/plate warmer. Do not prick! At 66 ° C (151 °F) the eggs need about 65 minutes. Then they should still be liquid inside,  creamy and solid outside. Carefully open the eggs on top and and simply pour out of the shell into the middle of the risotto.

!

Bolin's head was terribly fuzzy. He laughed into Iroh's shoulder.

The general sighed. "Come on, Bolin, I really need you to cooperate with me here."

Bolin was incredibly strong, and incredibly drunk. Iroh was pinned up against the wall by Bolin's body.

Iroh had managed to drive him home from the United Forces Cadet Initiation Gala, and now they were in the general's own private suite, since the brand new cadet was way too out of it to recall where he'd placed his hotel room key. Iroh had just managed to shut the door, and now he was in a bit of a predicament.

"I AM cooperating!" laughed the earthbender. "I just think it's funny how your face looks!" Bolin returned his face to Iroh's shoulder, in hysterics.

Iroh pouted. Spirits, what was he going to do with this boy?

Suddenly they both lost their balance, and Iroh slipped down the wall and onto the floor. Which made Bolin laugh even harder.

Iroh groaned. "Good grief, you took something from that blasted Commander Bumi, didn't you?"

Bo looked up at Iroh, his green eyes big and extrodinarily bright. "...Mmmmaybe!"

Iroh rolled his eyes. "Okay, what did it taste like?" The general had been drugged enough times to recognize most of Bumi's favorite substances.

Bolin stared at the ceiling, trying to think.

He leaned forward and crushed his lips against Iroh's.

The general gasped, and cursed under his breath, as he realized his hands were pinned beneath Bolin.

"Bo!..." he mummbled against the boy's... Quite passionate kiss. "Bo...Bolin!"

"Uhmm, yes?" asked Bolin with a coy smile as he began to unbutton the scarlet coat and the dress shirt below.

The general swallowed. "Bolin, are you... Sure you..." Oh spirits, that was a good kiss. "This is completely inappropriate."

Bolin finished unbuttoning all the multiple facets then pulled open the fabrics and carressed his hands up Iroh's sides. "Appropriate, shmopiate... Opiate..."

"Oh great spirits, what in hell fire did Bumi give you?!"

Bolin tugged up Iroh's tank and pulled it up over Iroh's chest muscles and giggled delightfully. "Oh, I don't really know."

Iroh tried to move his hands in vain. "Bo, you're drunk, to say the very least. This is not-ISKLEDYKUA!!!"

Iroh cried out as the earthbender glided his tongue along his collar bone, down to his right nipple.

Sweat dripped down the general's brow, and despite his rapid breathing, he managed to stay relatively calm. "Y-you don't want to do this, Bolin."

Bolin moved the tank to look at Iroh's face, his tongue still poised onto Iroh's delicious skin. "Yesh I dou, annd sho dou you, Iwoh!~"

Iroh gasped and his back arched against the wall as Bolin and his tongue continued their merry way down Iroh's torso. "You're not thinking straight, if at all! You're-!"

Bolin managed to pull down Iroh's pants.

Oh god, oh spirits, oh the-

"Iroh... Your face is priceless." He chuckled.

"Bolin, this is NOT funny!" The general's voice was pitched up too many octaves. "I am trying to protect your honor, here!!!"

Bolin looked down and grinned. "Well, it looks like you have plenty for the both of us!"

"I-I..." Damn. Iroh really wished his pants were back on.

The earthbender was wayyy too close. He could feel Bolin breathing down there as he laughed. He was way too close. It was driving the firebender crazy.

"I know that I'm not drunk enough to forget that I, (if you don't mind me saying), have wanted to fuck you since like the first time I saw you. I mean, who wouldn't? Because, well you know this of course, right? You look really fuckable-"

"Who taught you this language?! I'm going to MURDER Bumi...."

"But you agree, don't you?" Bolin trailed a finger down Iroh's torso and along his hip bones. Dammit, why couldn't he MOVE?!

"Yes, okay, Bolin? Yes. I am extremely fuckable. Now, can we please save this matter for a time when you're sober?!"

Bolin reached up and pressed body against Iroh's. "Oh god, take me, Iroh..." he moaned.

"I... N-n-no..." That felt too good.

Bolin's face screwed up. "Oh god..."

"What?"