Risotto with water, walnuts, and chamomile
Duration
25 min
Difficulty
Average
Servings
X 4
150 g coconut flour
120 g sugar
300 g Carnaroli rice
80 g of leek
160 g of shelled walnuts
80 g butter
80 g grated pecorino cheese
Black pepper
Extra virgin olive oil
Water
Sifted chamomile
Apple cider vinegar
Rooms
3 egg whites
100 g dark chocolate
- Gently sauté the leek, cut into strips, in a little extra-virgin olive oil; set aside on paper towels. Blend the walnuts with the softened butter, grated pecorino cheese, and plenty of freshly ground black pepper.
- Store the walnut butter in the refrigerator.
- Toast the rice in a dry saucepan over medium heat without adding any fat. Season the grains with salt, then pour in unsalted boiling water and set the timer for 12 minutes. It’s important to keep the rice boiling throughout the cooking process and to add water a little at a time.
- Once the time is up, turn off the heat, then stir in two tablespoons of apple cider vinegar and the well-chilled walnut butter.
- Adjust the salt to taste, if necessary, and arrange on flat plates, covering the surface with a generous sprinkling of ground chamomile.