Entree: Australia – Northern Territory – Bush Tomato Risotto (Creamy Italian-style risotto cooked with native Australian bush tomatoes and local aromatic herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 23 min

Total 33 min

Ingredients

- 1 1/2 cups (300 g) arborio rice
- 4 cups (960 ml) warm vegetable or chicken stock
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 1 medium onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 cup (150 g) bush tomatoes, chopped (fresh or rehydrated if dried)
- 1 tsp (1 g) ground lemon myrtle or 1 tbsp (3 g) chopped fresh lemon myrtle leaves
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or chives for garnish

Instructions

1. In a saucepan keep the stock warm over low heat. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a wide heavy skillet over medium heat.
2. Add the chopped onion and a pinch of salt and sweat gently until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the arborio rice and toast 1–2 minutes until edges are translucent. Pour in the white wine and stir until mostly absorbed.
4. Begin adding the warm stock ladle by ladle, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18 minutes.
5. When the rice is nearly al dente (creamy but with a slight bite), stir in the bush tomatoes and lemon myrtle and continue cooking another 2–3 minutes, adding stock if needed to reach a creamy consistency.
6. Remove from heat and stir in remaining 1 tbsp (14 g) butter and the grated Parmesan. Season with salt and freshly ground black pepper to taste.
7. Spoon onto plates, garnish with chopped parsley or chives and extra Parmesan, and serve immediately.