Fresh, fragrant and light.
Ingredients (for 2 servings):
- 250 g arborio rice
- 50 ml white wine
- 700 ml vegetable or chicken broth, hot
- 30 g olive oil
- 50 g chopped dried onion
- 50 g chopped spring onion
- 100 g fresh tomato, chopped
- 1 tsp tomato paste
- 1 tsp white vinegar
- 1 tsp honey
- 15 g Black Garlic paste
- 40 g coarsely grated cheese pref. Kaseri
- Salt - Pepper - fresh thyme
Directions:
In a pan with 15 g of olive oil, sauté the onion until soft. Add the rice and cook for 1-2 minutes, stirring until it is glossy. Add the wine and season with salt and pepper. Cook, stirring until the wine has evaporated and add the tomato, the paste, the vinegar, and the honey, (we can have them all together in a bowl) and cook until it glazes. and ¼ of the broth. Cook, stirring occasionally over medium to high heat, and once it has absorbed the broth, add another ¼ of the broth. Continue in the same way with the remaining broth and with the last ¼ add the spring onion, cook, stirring until the risotto is cooked and creamy. Turn off the heat and add the black garlic paste, the remaining olive oil and the thyme. Mix and serve on 2 plates. While it is hot, spread the cheese on top to melt and serve with fresh pepper.
