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
- Melt 20 g Alpine butter in a wide pan and toast 200 g Carnaroli for a minute or two, until the grains look pearly.
- 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.
- 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.
- 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.