Porcini Carnaroli Risotto with Pumpkin Seed Oil & Kefir

Northern Italian risotto × Austrian oil × fermented dairy finish.

From the shop

• Lubarone Carnaroli with Porcini (or plain Lubarone Carnaroli Rice for Risotto with a handful of dried porcini)
• Organic Kefir
• Organic Alpine Butter or Desi Ghee
• Pumpkin Seed Oil
• Fine Celtic Salt
• Yeast Flakes
• Organic Cream Cheese (optional)

You will also need

• About 1 litre hot water or light vegetable stock
• Black pepper

Serves 3

Method

1. Melt 20 g Alpine butter in a wide pan and toast 200 g Carnaroli for a minute or two, until the grains look pearly.
2. Add hot water or light stock a ladle at a time, stirring, and let each ladle soak in before adding the next. This takes 16 to 18 minutes. Season with Celtic salt as you go.
3. Take the pan off the heat and stir in 3 tbsp kefir and 1 tsp yeast flakes. Don't let it boil once the kefir is in, or it can split.
4. Spoon into shallow bowls. Finish with a green-gold ring of pumpkin seed oil, cracked black pepper and a few more yeast flakes.

Tips

• Luxury version: melt a teaspoon of cream cheese through the risotto at the end.
• Vegetarian when made with water or vegetable stock.