Butter
½ white onion, chopped
1 clove of garlic, crushed
40ml vermouth
1 cup risotto rice
150ml hot vegetable stock
½ lime, juice & zest
Grated Parmesan
Salt & pepper
4tbsp Parmesan, grated
Saute the onion & garlic 5 mins till soft
Add the Vermouth for 2 mins then the rice and stir till
absorbed
Add a ladle of stock at a time, stirring frequently until
absorbed
Add the lime, Parmesan & seasoning
For the crisps flatten a tbsp of cheese in a pan till
browned, turn
“…I noticed that the moment
captured on the table was just an instant”
Daniel Spoerri, 1968
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