Morel & Golden Beetroot Risotto
Morel & Golden Beetroot Risotto


  • Morels, soaked 80g
  • Onions, cut 40g
  • Vegetable oil 2tbs
  • All-purpose flour 1tbs
  • Ave-Natur Oat For Cooking 250ml
  • Risotto, cooked 600g
  • Ave-Natur Oat For Whipping (whipped) 50ml


  1. Pour vegetable oil into a pot and cook morels and onions on medium heat for 5min
  2. Add flour and mix
  3. Add Avenatur Oat For Cooking
  4. Let it simmer for 5min, until the sauce thickens
  5. Mix morel sauce to pre-cooked risotto base
  6. Add Oat for Whipping for creamy texture

Jaakko Sorsa

Jaakko started his culinary career 27 years ago, apprenticing with Finnish and Swedish master chefs and gaining a solid foundation in classical cooking techniques. In 2004, Jaakko arrived in Hong Kong to open FINDS with the goal of introducing true Nordic flavors to the Asian palate.

In 2011, Jaakko was invited to plan and prepare a modern Finnish dinner for Princess Takamado of Japan, where he drew upon his experiences preparing private dinners for other royalty including the Princess of Sweden.

In 2019 Jaakko was hired as an Executive Chef by the Frantzén Group, which is behind three Michelin-starred Restaurant Frantzén in Stockholm and three Michelin-starred Restaurant Zen in Singapore.

Jaakko is now the full-time Executive Chef for Ocean Table where he oversees all culinary experiences and coordinates culinary collaborations with the region’s top chefs.

– Profile photo by davidhartung