Ant Eggs in Toad Slime with Roasted Grubs

For the ant eggs in toad slime, cut the shallot into small cubes. Cut apricots into small pieces. Chop sage finely.

Bring the vegetable soup to the boil. Heat olive oil in a saucepan and lightly roast cashews in it. Add onion and rice and sauté until translucent.

Pour in white wine and let it evaporate while stirring. Add the hot vegetable soup by the ladle and let it boil down while stirring again and again.

When the vegetable soup has been used up, pour in the beet juice and add the apricots and sage.

Grate the Parmesan cheese, stir it into the finished risotto and season the ant eggs in toad slime with salt. Sprinkle with parmesan at the table.

Preparation Tip:

Outside of Halloween season, omit the beet juice and call the risotto sage irisotto with cashews and dried apricots instead of ant eggs in toad slime.

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